2 tablespoons olive oil, plus extra for greasing
1 large onion, finely sliced
¼ teaspoon salt
4 medium potatoes, peeled
50g anchovy fillets, finely chopped (optional)
¼ teaspoon freshly ground pepper
olive oil or butter
6 free-range eggs, lightly beaten
2 tablespoons cream (optional)
2 baby cos lettuce
1 tablespoon olive oil or butter
1 shallot, finely chopped or 2 spring onions, sliced
100g snow peas, trimmed or sugar snaps, halved lengthwise
½ cup frozen peas
¼ cup chicken or vegetable stock
2 tablespoons chopped chervil, parsley or chives
1 tablespoon olive oil
1 small red onion, thinly sliced
3 sprigs thyme (optional)
1 small capsicum, thinly sliced
1-2 zucchini, thinly sliced
2 tomatoes, chopped

I will never forget the taste of the Mediterranean vegetable and egg scramble that was kindly cooked for us when we were poor young travellers on the Turkish coast – a simple mix of capsicum, zucchini, tomato and egg served with fresh bread. I often cook this as a quick dinner or lunch using whatever veges I have on hand suitable to sauté.

There are two ways to cook this. You can cook the veges and the eggs separately then fold them together to serve; this looks the nicest and is the method I have given here. Or you can cook the veges and add the whisked eggs and stir through to scramble; this doesn’t look as good but tastes great and is very quick and easy.

Toast or bread on the side is perfect, but if you have time you can elevate the meal with a rosti-style potato cake spiked with anchovies (if you like them) for extra flavour. I have given a couple of versions here to start you off but you can easily adapt this to what’s on hand, adding extra flavours such as herbs or olives, chilli, capers or cheese to your liking.


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2.Heat the oven to 200°C.
3.Heat 2 tablespoons of the oil in a large frying pan over a medium-low heat and cook the onions with the salt for 15 minutes until soft, stirring occasionally.
4.Coarsely grate the potatoes. Mix the potato with the onions, anchovy and pepper.
5.Season with more salt if you are not using anchovies.
6.Brush a 20cm x 20cm cake tin or baking dish with a little oil and line with baking paper.
7.Fill the tin with the potato mixture, pressing down evenly.
8.Bake for 30 minutes until golden.
10.Heat some olive oil or butter in a frying pan over a medium heat.
11.Whisk together the eggs and cream, if using, and season with a little salt and pepper.
12.Add to the pan and gently move around with a spatula or wooden spoon until cooked to your liking, remembering that they will cook more in the pan when removed from the heat.
14.Remove the rosti from the tin and cut into rectangles.
15.Fold together the eggs and your veges (try either the Mediterranean veges or the wilted lettuce and peas given here, or use whatever you have) and spoon over the rosti.
17.Remove the outer leaves from the lettuces and save for other uses.
18.Trim off the bottom of the lettuce hearts and cut each one into eighths.
19.Heat the oil or butter in a frying pan (with a lid) over a medium heat, add the shallot or spring onions and fry for a couple of minutes then add the lettuce and toss around for a minute to start it cooking.
20.Add the snow peas, peas and stock and season with salt (if the stock isn’t salty) and pepper.
21.Cover and simmer for 5 minutes. Scatter with herbs.
23.Heat the oil in a frying pan over a medium heat and add the onion and thyme with a sprinkle of salt and cook for 5 minutes.
24.Add the capsicum and stir-fry for 2 minutes.
25.Add the zucchini and stir-fry for 2 minutes.
26.Add the tomatoes and cook until the veges are tender.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles