Urmeli's farmer's breakfast without frills

Ingredients for 4 servings:

• 500 g potatoes, cooked the day before
• 200 g pasta, cooked
• 200 g ham, cooked
• 250 g mushrooms, fresh
• 3 mg tomato(s)
• 1 m.-sized onion(s)
• 1 m.-large onion(s), red
• 5 m.-sized eggs
• 125 g sour cream or sour cream
• 1 shot of milk
• Chives, in rolls
• Parsley, finely chopped
• salt and pepper
• marjoram
• nutmeg
• 3 tbsp butter
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and easy use of leftovers

Peel and slice the potatoes, dice the ham, and halve or quarter the mushrooms depending on their size. Remove the seeds from the tomatoes and finely chop the tomatoes. Finely slice the white onion and dice the red onion. Whisk the eggs with the sour cream, milk, herbs, and spices. Heat butter and oil in a large pan. Add the potatoes and fry. The heat shouldn’t be too high at first, or they’ll brown too quickly. When they start to brown, add the pasta, mushrooms, and onions, stirring until browned. Add a little more butter if needed. Stir in the ham and tomato pieces and continue frying briefly over medium heat. Season, then remove the pan from the heat, pour the egg mixture over the potatoes, and let it set. Don’t stir, but make small indentations with a spoon for the egg to seep into. Season again with the spices and serve! When it comes to ingredients and quantities (vegetables, meat, leftover sausage), everyone can of course use whatever they have in their fridge.