Served as snacks. Vegetarian dish. Speciality: Reduced Carbs diet.

8 large Eggs

150 gm Feta (chopped)

1/4 cup Chives (chopped)

170 gm Asparagus (trimmed & halved lengthways)

125 gm fresh Peas (or frozen)

2 Tablespoons Olive Oil

1 Onion (chopped)

2 small washed Potatoes (sliced thinly)

1 Garlic Clove (chopped)

Crack eggs into a bowl and whisk until fluffy. Add fetta and chives and season to taste. Boil some water in a saucepan and add asparagus and peas and cook for 2 mins before draining and rinsing under cold water. Heat oil in a 30cm, non-stick heavy frying pan over a moderate heat, add onion and cook until soft. Add potato and garlic, lower heat and cook until potato starts to turn golden. Add the egg mix to the pan. When it starts to set, add asparagus and peas. Cook for about 15 mins or until it's cooked underneath. Place the frying pan under a hot grill for 5 mins until the top turns golden. Remove pan and cut into wedges and serve hot or cold with a salad if you like.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 8-10

You may also be interested in ...