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Fresh ingredients: eggs, cheese
Stored ingredients: stock cube, herb (parsley or basil), white pepper, optional; garlic
Save the water from the vegetables that you boil over two or three days and keep it in a bowl in the fridge. If you haven't saved any veg water, use more cube in the next step.
Boil up the veg water with a vegetable stock cube, some parsley or basil, cheese (parmesan, cheddar, whatever), white pepper and a couple of eggs beaten in the pan.
You can add chopped garlic to this too while it's boiling, if you like.
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