Life on the road can sometimes get pretty busy. Especially if you are out exploring all day or stopped for work somewhere. Plus, if like us, you are watching your budget then you won’t want to waste any food. One of our favourite dishes that are great for using up any leftovers you may have and is budget-friendly too, are our Quick and Easy Eggs Depends. Why do we call it Eggs Depends? Because it depends on what we have in the fridge!
WHAT YOU WILL NEED
As I mentioned, this dish is a great way to use up any leftovers you may have. Think cooked sausages, shredded chicken, roast veggies, corn, cabbage or zucchini. You really can use anything that takes your fancy.
On this occasion I used
- 8 eggs
- 4 rashers bacon diced
- 1/2 red onion, finely diced
- 4 mushrooms, sliced
- 8 baby tomatoes sliced in half
- a handful of baby spinach
- a cup of grated cheese (leftover from pizza on the weekend)
We do most of our cooking outside in our Weber Baby Q as we don’t have an oven in our van. But it was drizzling rain so I cooked it on the stovetop. We have this awesome Campfire compact frypan that has high sides so it is a bit like a wok. It is very lightweight and I can guarantee you that nothing, not even eggs, sticks to it.
METHOD
Add a little drizzle of oil to the pan. Fry off the bacon and onion until it is just starting to brown. Whisk the eggs, until they are broken up well and add cracked black pepper and the cheese. Add the rest of the vegetables to the onion and bacon mix and lightly fry before adding the egg mixture. Keep turning the egg mixture over with a spatula until all the egg is cooked through. Serve immediately and enjoy!
What would you add to your Quick and Easy Eggs Depends?
If you liked this recipe, then make sure you check out some more of our travel cooking.
Listen in to their podcast episode https://allaroundoz.com.au/podcasts/travelling-and-working-around-australia/
