The cookbook launch on Monday, January 26, 2026, was a resounding success. Students Stephanie, Puck, and Daria from the Bureau- Grafisch Lyceum Utrecht signed their cookbook, "Lunetten," for over thirty attendees, who were then welcomed for coffee at Knooppunt Lunetten. Would you also like such a beautiful book? Email ineke@duurzaamutrecht2030.nl

 After the book launch, Ans van den Broek shared her recipes for Sate, red curry and a leftover omelet. Share your favorite recipe here too.

AERES Master student Food Systems Innovation, Musa analysed the cookbookproject and presented his recommendations for the next steps: 'Food literacy, food access and structural inequality'.

Starting February 3, 2026, Computer Science students at Utrecht University will be co-creating a cookbook web app with local residents. The University is offering this software project for free, with a €15,000 discount!

In the mean time, other students in Community Engaged Learning of University College Utrecht will explore how to "support residents in helping each other eat more sustainably and healthy on a budget".

Slow Food Utrecht, economics students, the Mennonite Church, Awesome Utrecht, VSB fonds and others have already covered significant printing and publicity costs for the cookbook: €776.80 directly, and €800 through the crowdfunding campaign on Voor Je Stadsie.

Tasting The Lunetten Junction - November 22, 2024

Eight chefs collaborated on a communal meal for thirty guests, including a welcome drink, vegetable soup with crackers, macaroni, quiches, spinach pie, salads, side dishes, and a delicious dessert. Read more about the evening and the dishes here.

Some recipes

Sourdough crackers a la pizza

Organic ingredients:

200 grams starter (flour and water) (20 grams rye, 70 grams spelt)

100 grams of flour (50 grams whole wheat spelt, 50 grams fine spelt)

2 tablespoons olive oil

2 grams of salt

1 tablespoon pizza seasoning

Pumpkin-cheese sourdough crackers

Organic ingredients:

200 grams of starter (90 grams of rye flour and water)

100 grams of flour (50 grams whole wheat flour, 50 grams wheat flour

2 tablespoons olive oil

2 grams of salt

2 tablespoons pumpkin seeds

25 grams of grated cheese

Preparation of both types of sourdough crackers:

knead

2-4 hours to rise

roll out flat

30 minutes to rise

Bake for 10-15 minutes at 200 degrees

Four types of salad dressing

5 tablespoons apple cider vinegar

5 tablespoons olive oil

add to your choice:

5 tablespoons rosehip sauce and/or 1 tablespoon sweet soy sauce

Spinach pie

Ingredients:

4 slices of puff pastry

a bag of organic frozen spinach

an organic onion

four organic eggs

grated cheese

spices to taste (e.g. garlic, ginger, curry powder)

Chop the onion and sauté it in oil or butter of your choice. Add the frozen spinach and let it thaw. Beat the four eggs with the herbs. Grate the cheese. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and pre-bake the puff pastry dish. Mix the eggs, spinach, and onion together and pour this mixture into the puff pastry base of the dish. Cover the top with the grated cheese. Bake for about 15-20 minutes until the eggs are set, but be careful not to burn the puff pastry. Enjoy!

Francesco's Ricotta and Spinach Lasagne

For how many people? 6

What ingredients are needed and how much of each ingredient?

750 g frozen spinach or 600 g fresh (in season)

250 gr ricotta

125-200 gr lasagne

60 g butter

60 g flour

600 ml milk

1 ui

40 g Parmesan cheese

2-3 tablespoons extra virgin olive oil

How do you prepare the recipe, step by step? How long does it take? What do you need? If you need an oven, at what temperature and how long should the dish bake?

Preheat the oven to 1800°C (3500°F). Make a béchamel sauce: melt the butter in a saucepan, add the flour, mix well, then add the milk and stir until it thickens. Season with salt and nutmeg to taste. Sauté the onion in the oil for a few minutes until golden brown, then add the spinach and cook until most of the water has evaporated. Turn off the heat, add the ricotta, and mix well.

Assemble the lasagna: Spread spinach and ricotta sauce in the bottom of a 20-30 cm container. Then add a layer of lasagna, then spinach, béchamel sauce, lasagna, spinach, béchamel sauce, and so on. Finally, add a layer of Parmesan cheese. Bake for 30 minutes.

Renske's Spinach Dish

For 4 persons

What ingredients are needed, and how much of each ingredient?

1 package of frozen spinach ( /- 700 gr)

250 g brown rice

4 eggs

1 bag of grated old cheese

How do you prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at what temperature and how long should the dish bake?

Cook the rice. Place everything in a baking dish. Cook for 40 minutes at 220°C (425°F), or 20 minutes in the microwave (or until the egg is set).

Tip: Delicious with cheese sauce. Enjoy!

Why is it your favorite recipe?

Easy, cheap, with durable products.

Fanny's Spinach and Ricotta Quiche

For 4 persons

What ingredients are needed and how much of each ingredient?

Days:

200 g flour

100g Butter or vegan alternative

Water

Salt (or use salted butter)

Filling:

750 g frozen spinach

250 gr ricotta

2 eggs

Pepper / salt

How do you prepare the recipe, step by step? How long does it take? What do you need? If you need an oven, at what temperature and how long should the dish bake?

Prepare the dough: Mix the flour and butter well, then add a little water. Start with the dough and add water if necessary. It should be elastic but not sticky. Then refrigerate for 10 minutes.

Prepare the filling: Thaw the spinach and stir it into a pan with a little oil. Mix it with the ricotta and eggs.

Spread the dough in a quiche pan and place it in a quiche dish. Add the filling. Bake for about 30 minutes at 180°C.

Tip: You can make the dish vegan, or customize it to your own taste by changing the filling. Get creative!

Potato pancake

for 2 persons

What ingredients are needed, and how much of each ingredient?

6 potatoes (grated)

1-2 eggs

1 ui

1 garlic

3 spoons of oatmeal

How do you prepare the recipe, step by step? How long does it take? What do you need? If an oven is needed, at what temperature and how long should the dish bake?

Grate the potatoes, chop the onion and garlic.

Mix potatoes, onion, garlic, black pepper, eggs, oatmeal, salt.

Bake the pancakes in a pan.

Why is it your favorite recipe?

Simple and delicious!

Ras el Hanout rice with chickpeas and avocado

For 2 persons.

What ingredients are needed and how much of each ingredient?

250 g brown or white jasmine rice

1-2 cloves of garlic

1 teaspoon Ras el Hanout Spice

1 can of chickpeas (400 g)

1 avocado

6 whole peppercorns

3 cloves

1 bay leaf

How do you prepare the recipe, step by step? How long does it take? What do you need? If you need an oven, at what temperature and how long should the dish bake?

Cook the rice with the peppercorns, cloves, bay leaf and salt.

Grate the garlic and sauté it in a little oil for 2-3 minutes. Add the ras el hanout spice.

Rinse and drain the chickpeas, add to the frying pan (4-5 minutes).

Cut the avocado into cubes, mix the cooked rice with chickpeas and avocado.

Add a bunch of cilantro. (20-30 minutes cooking time).

Why is it your favorite recipe?

Delicious, fresh and fast!

Courgette rolls in tomato sauce by Marinus BouwServes 6What ingredients are needed, and how much of each ingredient?:

2 zucchini, 1 onion, 1 clove garlic, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 3 dried bay leaves, 1 bottle of passata di pomodoro (690g each), 100g green pesto, 100g spinach, 75g arugula, 125g ricotta, 2 handfuls of grated Parmesan cheese, olive oil, salt and pepper, pasta. How do you prepare this recipe, step by step? How long does it take? What do you need? If you need an oven, at what temperature and how long should the dish be baked?

Start by grilling the zucchini. Slice the zucchini lengthwise with a cheese slicer. Heat a grill pan. Brush the zucchini slices with some olive oil, salt, and pepper, and grill them on each side for about 3 minutes. Season both sides with pepper! 2. Heat a sauté pan for the tomato sauce. Chop the onion and sauté it briefly in the sauté pan. Crush the garlic clove and fry briefly. Add the passata along with the paprika, thyme, and bay leaves. Let the sauce simmer for at least 15 minutes over low heat. 3. Heat another pan for the filling for the zucchini rolls. Add some olive oil to the pan and sauté the spinach and arugula until they wilt. Add the pesto and ricotta and stir until the filling is nicely combined. The sauce and rolls can easily be stored in the refrigerator for two days. 4. Preheat the convection oven to 180 degrees Celsius (350 degrees Fahrenheit). 5. Now, pour the tomato sauce into a baking dish. Place about a tablespoon of the ricotta filling at one end of the zucchini slices. Roll up the slices and place the rolls in the tomato sauce in the baking dish. 6. Sprinkle the Parmesan cheese over the rolls and bake for about 20 minutes, until the cheese is nicely melted. From the refrigerator: 30 minutes. 7. Serve with your pasta, such as penne. Why is this your favorite recipe?:

Because it's super delicious, really delicious!

Brussels sprouts cake

Ingredients

500 g Brussels sprouts

1 ui

a dash of olive oil

salty

1 tsp cumin seeds or powder

1 tsp caraway seeds or powder

a little nutmeg

3 eggs

1 dl. room

100 g grated old cheese

1 package of peeled cooked chestnuts (raw chestnuts: cut and boil for 10 minutes)

6 sheets of puff pastry

Preparation

· Clean the Brussels sprouts and cook until al dente.

· Chop the onion and fry the herbs in the oil.

· Line an oven dish with puff pastry.

· Beat the eggs and mix with cream.

· Spread the Brussels sprouts, chestnuts, onions and cheese over the dough and pour over the eggs.

· Place in a preheated oven at 220 C for 40 min.

Inspired by:

https://www.odin.nl/recepten/-25135-spruitjestaart/ 

Cabbage with coconut and fruit - as a salad or vegetable stew

Ingredients

1/2 Chinese cabbage or pointed cabbage

1 small sweet and sour apple

1 handful of soaked raisins

salt and pepper to taste

2 tbsp ground coconut

a few sprigs of mint

When prepared as a salad:

5 tbsp (walnut) oil

1-2 tbsp lemon juice

1 tsp. honey

1 space

1 kiwi

When prepared as a vegetable stew:

Cashew nuts, roasted

1 cup crème fraîche or coconut milk

rice

Halve the cabbage and cut it into very thin strips.

For the salad:

· Cut the apples into cubes and mix them with the cabbage along with the raisins.

· Cut the banana into slices and stir into the salad.

· Whisk the dressing ingredients together and stir into the salad.

· Roast coconut in a dry frying pan until golden brown and sprinkle over the salad.

· Garnish with mint leaves and kiwi slices.

For the vegetable stew:

· Cooking rice

· Fry cabbage in oil and add a little water later

· Add crème fraîche / coconut milk

Add apple, coconut and raisins

Garnish with cashew nuts and mint sprigs. Changed to https://www.odin.nl/recepten/-23176-spitskoolsalade-met-kokos-en-fruit/

Gratinated kohlrabi with spicy orange sauce

Ingredients for 4 people

· 1 kohlrabi

· 100 g grated old cheese

· 2 oranges and the peel of

· 1–2 large slices of fresh ginger or some ginger powder

1 heaped teaspoon of caraway, anise, or caraway seeds

· 2 tbsp. honey or sugar

· 1 tbsp. flour

Preparation method:

Peel the kohlrabi and cut it into thick slices. If necessary, cut the slices in half.

· Cook in a little water for about 25 minutes.

· Sprinkle the kohlrabi with the cheese in an oven dish and grill briefly until the cheese is golden brown.

· Peel the orange with a peeler and then squeeze out the juice.

· Set aside a little juice to prepare the flour.

· Slowly bring the remaining juice to the boil with the peels, ginger and seeds.

· Turn off the heat and let it steep for 10 minutes.

· Remove the peels and ginger.

· Add honey.

· Mix the flour and the remaining cold juice well.

· Add the flour mixture to the warm sauce.

· Bring the sauce back to a boil over low heat. Stir well until the sauce thickens slightly.

· Pour the sauce over the gratinated kohlrabi.

TIP: Make twice as much orange sauce as you need. You can pour the leftover sauce over yogurt, for example. It will thicken considerably in the refrigerator. You'll have a delicious dessert the next day.

https://www.odin.nl/recepten/-5194-gegratineerde-koolraap-met-pittige-sinaasappelsaus/ (no longer online)

Rice with green beans and peanut sauce

By Hans Harmsen

Ingredients:

180 g brown rice

400 g green beans

three heaping tablespoons of peanut butter

¼ l milk

some raw vegetables.

Preparation:

Rinse the rice. Bring 540g of water to a boil, add the rice, bring back to a boil, and place the pan with the lid on a flame tamer. Cook the rice for 40-45 minutes until tender.

Bring a little water to the boil, add the beans, bring the mixture back to the boil and cook the beans for 20 minutes until done.

Pour ¼ liter of milk into a saucepan and add 3 heaping tablespoons of peanut butter. Bring this slowly to a boil, stirring constantly. If necessary, add a little of the bean cooking liquid.

Prepare some raw vegetables.

Potato salad

By Hans Harmsen

Ingredients:

850 g potatoes

jar of white beans (or eggs)

(iceberg) lettuce

tomato

cucumber

dressing if necessary.

Preparation:

Peel the potatoes, slice them thinly, and fry them in hot oil or margarine over low heat with the lid on for 20 minutes. Stir twice during cooking.

(Boil the eggs for 5 or 6 minutes, peel and slice.)

Allow the potato slices to cool thoroughly.

In a bowl, combine the potato slices, white beans (or chopped egg), and the chopped lettuce, tomatoes, and cucumber. Add dressing, if desired.

Chili sin carne

By Hans Harmsen



Ingredients:

100 g brown rice

jar of brown beans

jar of corn

200-250 g paprika

200 g tomato puree

cup of sour cream

some raw vegetables.

Preparation:

Cook the brown rice in 300g of water for 40-45 minutes until tender. Quarter the bell pepper, remove the stems and seeds, and chop these pieces. Fry these in hot margarine or oil for a few minutes. Combine the brown beans, corn, tomato paste, and 200g of water and add this mixture to the bell pepper. Stir this mixture into the rice and then stir in the sour cream.

Prepare some raw vegetables.

STUFFED TOMATO SOUP WITH HERBS for 4 people

LUNETTEN JUNCTION 17 APRIL 2025

INGREDIENTS

1 red onion ½ red pepper (optional) 200 grams red lentils 2 large carrots 1 small potato or sweet potato 1 can of diced tomatoes 1 pack of pureed tomatoes (passata) 1/2 can of coconut milk (200 ml) 1 tablespoon of turmeric 2 vegetable stock cubes about ½ liter of water

For garnish: Greek yoghurt, fresh parsley and freshly ground black pepper. You may also need a hand blender.

PREPARATION METHOD

1. Finely chop the onion and pepper. Cut the carrot and potato into pieces.

2. Add a generous splash of oil to the pan and add the chopped onion and chili pepper. Also add the spices (turmeric). Sauté for a few minutes, stirring constantly.

3. Add the lentils, carrot, potato, diced tomatoes, bouillon cubes, and water and bring to a boil. Once the soup boils, reduce the heat to the lowest setting. Simmer for about 30 minutes, stirring occasionally. Finally, add the coconut milk and heat through.

4. After 30 minutes, your soup is ready. Too thick? Add 100-500 ml of water. Want it creamier? Puree half of it with an immersion blender. This way, you'll retain the firm texture of the carrot and potato, but you'll also get a deliciously creamy soup. Or do both, like I did. 5. Optional: Ladle the soup into bowls and garnish with a tablespoon of Greek yogurt, some fresh parsley, and a pinch of freshly ground black pepper.

Roasted vegetables - Side dish

Junction Lunetten 1 August 2025

INGREDIENTS for 15 people

6 red onions 3 red peppers 2 large carrots 500 grams baby potatoes 1 can of pineapple 3 courgettes 250 grams mushrooms 250 grams Tofu

PREPARATION METHOD

Preparation:

1. Cut the tofu into cubes of about 2 cm and marinate them in soy sauce with a dash of oil.
2. Cut the carrots into large pieces and boil them in salted water for 7 minutes.
3. Boil the potatoes in salted water until they are almost done (about 7 minutes).

Preparation: 4. Preheat the oven to 175°C.

5. Cut the remaining vegetables into large pieces.

6. Divide the vegetables, along with the carrots, baby potatoes, and tofu, between two large roasting pans. Drizzle with oil and add the pineapple juice. Toss everything well to coat with oil and lightly salt. Note: make sure the vegetables are in a single layer; stacking them will cause them to steam instead of roast.

Roast the vegetables for 10 minutes, then stir and bake for another 10 minutes, until golden brown and cooked through. Serve as a side dish or as a main course with a fresh salad.

Green salad with croutons

Lunetten Junction August 1, 2025 For: 4 large portions

Time: 45 minutes

• 1/2 small cucumber (diced)
• 2 tbsp raw apple cider vinegar
• (Sea) salt (to taste)
• 1 head Romaine lettuce
• 2 handfuls of fresh snow peas
• 2 spring onions
• 4 soft-boiled, medium-sized eggs
• Croutons
• Mosterddressing

For the creamy mustard dressing

• 110 g Greek yogurt
• 40 grams of mayonnaise
• Juice of 1 lemon
• 2 pinches of (sea) salt
• 110 g walnuts (chopped)
• 1 tablespoon orange zest

For the croutons

• 2 slices of (old) bread

1. Place the cucumber cubes in a bowl. Pour over the apple cider vinegar and sprinkle with a few pinches of salt. Let it steep.

2. Cut the ends off the lettuce and shred it. Place the lettuce in a large bowl. You can add the snow peas raw or blanch them. Add them to the romaine lettuce. Slice the scallions into rings—both the white and green parts—and add them to the salad.

3. Boil 4 eggs for 6 minutes until soft. Peel the eggs and set them aside.

4. Make the croutons. Toast the croutons several times in a toaster until crispy. Cut them into pieces.

5. Make the mustard dressing by mixing all the ingredients together.

6. Drain the vinegar from the cucumber and add the drained cucumber to the bowl with the lettuce. Drizzle the salad with dressing and toss to combine. Divide the salad among plates, sprinkle with croutons, and place an egg on each plate. Slice the egg open and serve.

Fresh Chicken Salad Side Dish for 4 people

Lunetten Junction August 1, 2025

Fresh Chicken Salad with Apricot Jam and Celery (Coronation Style)

Ingredients (for 4 persons):

• 400 g cooked chicken fillet (grilled or boiled, cooled)
• 2 to 3 stalks of celery, finely chopped
• 3 tbsp apricots
• 2 the mayonnaise
• 2 tbsp Greek yogurt (or cottage cheese)
• 1 tbsp curry powder
• 1 tsp lemon juice or white wine vinegar
• Salt and freshly ground pepper to taste
• (Optional) handful of raisins or chopped apricots
• (Optional) handful of almond shavings, briefly roasted
• Fresh coriander or parsley for garnish

Preparation:

1. Prepare the chicken: Pull or cut the chicken into small pieces or strips. Let it cool completely if you've cooked or grilled it yourself.
2. Make the dressing: In a large bowl, combine the mayonnaise, yogurt, apricot jam, curry powder, and lemon juice. Stir well until smooth and creamy. Season with salt and pepper.
3. Combine the ingredients. Add the chicken, finely chopped celery, and optionally the raisins or chopped apricots to the dressing. Gently toss everything together.
4. Let the salad soak in the refrigerator for at least 30 minutes to allow the flavors to blend properly.
5. Serving Garnish with some fresh coriander or parsley and, if desired, roasted almond shavings for extra bite.

Delicious with:

• crispy bread or pita
• a fresh green salad
• as a filling for wraps or sandwiches

Tip: This salad is perfect for summer lunches, buffets or picnics!

Potato Salad Side Dish

Lunetten Junction August 1, 2025

Perfect as a side dish for a BBQ, picnic or summer meal.

Ingredients (for 4 persons):

• 800 g waxy potatoes
• 3 spring onions
• 1 cucumber (optional: without seeds)
• 1 small rode ui
• Handful of fresh chives and/or parsley (finely chopped)

For the dressing:

• 150 ml Greek yogurt
• 1 tbsp mayonnaise (optional, for extra creaminess)
• 1 tbsp mild mustard
• 1 tbsp lemon juice or white wine vinegar
• 1 tsp honey or maple syrup
• Salt and freshly ground pepper to taste

Preparation:

1. Boil the potatoes. Peel the potatoes (or leave the skins on for a more rustic version) and cut them into bite-sized cubes. Boil them in salted water until tender, about 10–15 minutes. Let them cool completely.
2. Cutting vegetables: Cut the spring onions into rings, the cucumber into half slices, and the red onion into thin half rings. Finely chop the fresh herbs.
3. Make the dressing: In a bowl, combine the yogurt, mustard, lemon juice, honey, and mayonnaise (optional). Season with salt and pepper.
4. Combine everything. Place the cooled potatoes in a large bowl. Add the chopped vegetables and herbs. Pour the dressing over them and gently toss everything together.
5. Let it soak Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to soak in.

Gnocchi with chorizo and cherry tomatoes

For 4 persons

Ingredients:

200 gr. chorizo

800 gr. gnocchi

2 cans of cherry tomatoes

3 cloves of garlic

2 onions

Olive oil

Mozzarella

Parmango reggiano

Basil

Preparation:

Chop and mince the garlic and onion

Remove the skin from the chorizo and cut into pieces.

Place the chorizo in a pan without any oil and fry until the fat begins to render and the meat starts to brown.

Add the garlic and onion and fry for 3 minutes.

Meanwhile, cook the gnocchi in boiling salted water for 2 to 3 minutes.

Add the 2 cans of cherry tomatoes and let it simmer for a good 10 minutes.

When done, drain the gnocchi and rinse with cold water.

Add the gnocchi to the sauce.

Grease a baking dish with olive oil. Pour the mixture into it and cover with mozzarella. Bake in the oven at 180 degrees Celsius for 10 minutes.

Finally, add grated Parmesan cheese and basil.

Why is it your favorite recipe?

Simple, filling and a healthy comfort food

Luna's Grilled Vegetable Soup

For 5 persons



Ingredients:

800g tomatoes

5 peppers

4 cloves of garlic

2 large onions

200 ml whipped cream

1 block pass

Even more vegetables of your choice

2 tablespoons olive oil

Salt, pepper, paprika powder, chili powder (to taste)

Preparation:

Cut the tomatoes, bell peppers, and onions into large chunks. Grill them in the oven, mixed with the herbs and oil, for 45 minutes at 200 degrees Celsius.

Let it cool. Blend the vegetables. Bring the vegetables to a boil with 1 liter of water, adding more vegetables if needed.

Meanwhile, mix the whipped cream and feta in the blender until smooth.

Serve the whipped cream-feta mixture with the soup.

Why is it a favorite?

Easy. Healthy. Delicious!

Apple rings in cinnamon butter with vanilla ice cream

This recipe requires one frying pan for every two people. It's therefore less suitable for large groups.

Per person:

· ½ call

· 1 - 2 teaspoons of butter

· ½ teaspoon cinnamon powder

· 1 scoop of vanilla ice cream



Peel the apple, remove the core and cut the apple into rings.

Heat the butter in a pan and sprinkle the cinnamon powder in it, allowing it to spread through the butter.

Fry the apple slices (not overlapping) in the hot butter, turning once.

Serve the apple slices on a flat plate with a scoop of vanilla ice cream and pour a tablespoon of cinnamon butter over the apple slices.

Red curry for 2 people

By Ans van den Broek

Preparation time: 10-20 minutes

You need a small blender

a wok or frying pan

spatula for stirring

cutting board

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Ingredients

4 tablespoons oil of your choice

1 teaspoon ground coriander

1 teaspoon cumin

½ teaspoon fenugreek

½ teaspoon turmeric

½ teaspoon paprika powder

Place a wok or frying pan on high heat with the oil.

When the oil is hot, add the spices and fry briefly.

----------------------------------------

Puree in the blender;

2 onions, quartered

4 cloves of garlic

4 ginger balls from a jar

2 red peppers, sliced into rings

6 diced tomatoes

4 tablespoons soy sauce

Once the spices have been fried briefly, add the puree from the blender.

Stir this well over high heat. About 5 minutes.

This curry can be filled with chicken pieces. Just make sure to cook the chicken thoroughly. Or with various vegetables. The choice is yours. This also makes it possible to fill the pan for several people.

 ---------------------------------------

Serve with rice or noodles. Cook according to package directions.

And some pieces of prawn crackers.

Selamat makan – Enjoy your meal

Leftover omelet for 1 person ± 20 minutes.

By Ans van den Broek

Requirements: Saucepan with lid – cutting board.

Prepare; Take leftovers from the refrigerator, e.g. leftover pasta, or a

leftover rice.

Maybe an onion or a tomato or a pepper somewhere.

Leftover grated cheese or maybe some bacon.

2 fresh eggs.

Seasonings; for the eggs; half a teaspoon of cumin powder

half teaspoon coriander powder

half teaspoon garlic powder

pinch of salt and pepper.

Chop the onion, tomato and possibly bell pepper.

Sauté a chopped onion in a skillet, and add bacon bits if desired. After 10 minutes, add the tomato and bell pepper.

In a bowl, whisk the eggs with the spices. Add this mixture to the pan and cover with a lid. Cook over low heat for about 5 minutes. Then remove the lid and sprinkle with grated cheese.

Enjoy your meal.

Of course, this dish can be made with leftover potatoes or cooked vegetables.

This way nothing is thrown away and it also tastes good on an old sandwich.