250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced
1 garlic clove, crushed or Β½ onion, finely sliced
sprig rosemary, thyme or parsley, roughly chopped (optional)
green salad, to serve
salt and black pepper
1 tbsp olive oil
6 free-range eggs, beaten
50g/1¾oz cheddar, gruyère or emmental, grated