- 300g new potato (such as Jersey Royals), halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 eggs and 2 egg whites
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- splash of milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 garlic clove, crushed
- 1 tbsp gluten-free wholegrain mustard
- handful mixed soft herbs, such as dill, mint and parsley, roughly chopped
- 3 tbsp cream cheese
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- ½ tsp chilli flakes
- 140g petits pois (defrosted if frozen)
- 100g feta cheese, crumbled
- 50g sundried tomato, drained and roughly chopped
- 100g bag salad leaves, to serve
Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.