budget · Frugal and thrifty · Frugal Food · weight loss

perfect for using leftovers and ripened veg

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Chop sweet potatoes and place on baking tray brush with oil and sprinkle with cayenne pepper and cook at 220 for twenty minutes

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leftover roast potatoes cubed

4 eggs

1 tablespoon of milk

1 onion chopped

2 cloves of garlic

grated cheese

assorted fillings – you can use anything but I use ham, peppers, peas, mushrooms, brocoli, tomatoes and anything else that needs using up

Fry onion and garlic until soft

add all of your filling and heat through

add beaten egg and milk mixture and cook until set around the edges but soft in the middle

sprinkle with cheese and place under a hot grilled until cheese is golden brown and bubbling

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