Compressed little twist skin 2
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Ingredients

  • 350g baby potatoes, cut into ½cm slices
  • 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 1 red pepper, deseeded and cut into thin slices
  • 1 courgette, cut into semi circles
  • 2 sprigs rosemary, leaves roughly chopped
  • 1 sprig thyme, leaves only
  • 2 garlic cloves, thinly sliced
  • 10 medium eggs
  • 100ml semi-skimmed milk
  • 20g grated parmesan
  • 1 tbsp parsley, roughly chopped
  • 100g green olives, roughly chopped
  • 2 x 160g bags Italian-style salad, to serve

Method

  1. 1

    Bring a large pan of water to the boil and add the potatoes. Simmer for 5-6 minutes until just tender. Drain well and set aside.

  2. 2

    Meanwhile, heat the olive oil in an ovenproof 26cm frying pan. Add the red onion, pepper, courgette and herbs, and cook for 8-10 minutes until golden brown, stirring occasionally. Add the garlic and cook for another minute.

  3. 3

    Whisk the eggs together with the milk, parmesan, parsley and some seasoning. Stir the olives and cooked potatoes through the veg, then pour over the egg mixture. 

  4. 4

    Cook for 12-15 minutes until almost set, and golden brown underneath. To finish, put the pan under a preheated grill for 4-5 minutes until golden brown on top.

  5. 5

    Serve sliced into wedges alongside the salad.

Nutritional Details

Each serving provides
  • Energy 1520kj 363kcal 18%
  • Fat 20.5g 29%
  • Saturates 5.7g 29%
  • Sugars 7.0g 8%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

19.0g carbohydrate 4.1g fibre 23.7g protein

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