1 tbsp olive oil1 onion, chopped1 clove garlic, crushed100g ham, sliced or shredded2-3 roast potatoes, sliced225g cooked asparagus spears75g cheddar, grated7 eggs3 tbsp watersaltfreshly ground pepper
Variation: Try leek, broccoli florets, zucchini or green beans instead of asparagus. Sprinkle with feta or goats cheese for a different flavour. The ham can be omitted for a vegetarian option.
Reheat and top with a poached egg, roast tomatoes or fried mushrooms for a weekend breakfast.