• 500 g Jersey Royal or small new potatoes
  • 1 tbsp chopped fresh mint, plus 1 sprig
  • 25 g butter
  • 450 g courgettes (about 2 large), coarsely grated
  • 150 g frozen peas
  • 6 large eggs, beaten
  • 75 g mature Cheddar, grated
  • a little black pepper
  • 1 rounded tbsp grated parmesan


  1. 1

    Cook the potatoes in a pan of boiling water with the mint sprig for 10-15 minutes until tender. Drain and, when cool enough to handle, cut into thick slices.

  2. 2

    Meanwhile, heat the butter in a large frying pan. When the butter is bubbling, add the courgettes and cook for 5 minutes, stirring. Add the frozen peas to the pan after 2 minutes. When the 5 minutes are up, remove the pan from the heat and stir in the mint and sliced potatoes. Tip this mixture into a buttered 27cm x 16.5cm (4cm deep) roasting tray, the base lined with baking parchment.

  3. 3

    Beat the eggs in a bowl and stir in the Cheddar with a little black pepper. Pour over the courgettes and potatoes. Sprinkle over the parmesan. Bake for 20-25 minutes, until the egg has set. Allow to cool for 10 minutes. Use a palette knife to go round the edges, then remove from the tin and discard the baking parchment.

Nutritional Details

Each serving provides
  • Energy 2148kj 513kcal 26%
  • Fat 28.7g 41%
  • Saturates 13.7g 69%
  • Sugars 5.9g 7%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

6.8g carbohydrate 1.3g fibre 5.7g protein

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