Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty egg supper using leftover pork.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 250 g cooked pork or 4 chopped sausages
- 2 leeks, sliced
- 80 g cheddar, grated
- 2 tbsp olive oil
- Handful of spinach
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C). Heat the oil in an ovenproof frying pan and cook the leeks (and sausage, if using) for 6 minutes, until soft.
- Add the spinach and let it wilt, then stir in the cooked pork.
- Beat the eggs with plenty of seasoning and pour over, tilting the pan so it spreads evenly. Scatter with cheddar.
- Cook on the hob for 2 minutes, until the edges begin to set.
- Bake for 12 minutes, until puffed, golden and just set in the middle.
- Rest for 5 minutes, then slice into wedges and serve with a green salad. Taste before adding salt if you used sausages.
Swaps and tips
A great way to use up leftover roast pork or sausages. Lovely cold for lunch the next day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 5 g | 2 g | 36 g | 487 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
