In a non-stick frying pan, sauté 1 large chopped onion in 2 tbsp oil for 5 minutes until pale golden.
Roughly chop 500g left over vegetables such as roast or mashed potatoes, parsnips, carrots, peas, sweetcorn or green beans. Add the vegetables to the pan and sauté over a medium heat for 5 minutes, stirring occasionally until piping hot.
Beat 6 large eggs with 1 tsp dried tarragon (optional), a pinch of dried chilli flakes and a little salt and ground black pepper. Pour into the frying pan and cook, stirring for 30 seconds. Shake the pan to level the surface, then cook over a low heat for 6-8 minutes or until the base is golden.
Sprinkle over 50g grated cheddar cheese then cook under a hot grill for about 5 minutes or until golden and bubbling on top.
Cool slightly then cut into wedges and serve with salad.
If you like add 100g ham or turkey, roughly chopped and stir in with the vegetables.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, ensure eggs are cooked thoroughly.