21 Mar 2022




700g potatoes

6 large eggs

1 garlic clove

2 red peppers

1 teaspoon mixed herbs

1 large courgette

140g frozen peas

200g feta cheese

3 spring onions

150ml milk

1 tablespoon oil

Butter for greasing (optional)



Swap courgette for broccoli, asparagus, spinach.

Add in ham/bacon/chorizo

Swap feta cheese for cheddar or goats cheese.


You could cook this in a cake tin, or oven proof dish, or frying pan on stove (and then put under grill to cook the top).


  1. Put the potatoes in a pan of cold water and bring it to the boil. Turn down to a simmer and cook for 15 mins.
  2. Trim out the stalk from the peppers, remove the seeds and cut into wide strips. Slice the courgette into long strips.
  3. Heat 1 tbsp of oil in a frying pan and lightly cook the courgettes on both sides. Remove from the heat. Cook the peppers in the same pan until they are tender and have a little bit of colour.
  4. When the potatoes are cooked, drain them and return to the pan covered in cold water to cool.
  5. Turn oven on to 160o
  6. Crack the eggs into a large bowl. Add 150ml of milk and whisk well with a fork.
  7. Trim and slice the spring onions. Slice or crush the garlic and add both to the egg mix.
  8. Once cooled, thinly slice potatoes. Crumble the feta into a small plate using your hands or a knife.
  9. Line the dish/cake tin with butter or greaseproof paper and layer up the veg, starting with a layer of potato, then courgette, followed by peas and feta, then potato, peppers, peas and feta before topping with a final layer of potato.
  10. Pour over the egg mix. Then using your hands, press down to disperse the egg mix. Put in the oven for 1 hour until the egg is cooked through.