Ingredients

300g new potato
(such as Jersey Royals), halved if large
4 eggs
and 2 egg whites
splash of milk
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
1 courgette
coarsely grated
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

Method
step 1
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.

step 2
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.

step 3
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.