This meal is quick and easy, and provides a great way to use up seasonal leftovers. It combines spring vegetables with ham and eggs to create a dish that works for breakfast, lunch or dinner.
When you are developing recipes, you never know exactly how much of an ingredient you’ll need until the final dish is complete. This usually results in a fridge filled with things like a few stalks of asparagus, a quarter head of cabbage or a little dish of peas. These are perfectly edible, but often not enough to create a full dish all on their own.
