2 large tbsp leftover cottage pie
2 leaves of silver-beet, quickly blanched in boiling water and drained
1 tbsp milk
50g feta cheese
1/4 cup grated parmesan cheese
freshly cracked pepper
1 tsp butter
Heat the butter in a nonstick skillet on a medium heat.
Meanwhile crack eggs into a small mixing bowl, add milk and seasoning to taste. Whisk until well mixed, poor into heated skillet and cook for 30 seconds, before gently pushing with a spatula, one edge of the egg into the center of the pan, while tilting the pan to allow the liquid egg to flow in underneath. On one side only, pile on the pie mixture, blanched silver-beet, feta and parmesan. Cook until the egg mixture is set, then with a spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Place under grill for a minute or two until feta is melted. Serve with a green salad on the side.