300g new potatoes
150g frozen peas
4 spring onions, trimmed and sliced
1tbsp chopped fresh thyme
150g hard goat's cheese, crumbled
8 large free-range eggs, lightly beaten and seasoned
Boil the potatoes until tender. Drain, then slice thickly. Boil the peas for 2 minutes and drain.
Melt the butter in a nonstick frying pan and cook the spring onions until soft. Add the potato and cook for 3-4 minutes, turning halfway through. Add the peas and thyme and stir briefly.
Pour the eggs into the pan, then sprinkle in two thirds of the cheese. Cook over a low heat without stirring, until the egg is set except for a thin film in top.
Transfer to a baking tray, sprinkle on the rest of the cheese and grill until the top sets. Slide on to a plate and leave to cool.
Cut into wedges and serve.
Calories - 453
Fat - 30.9g
Sat Fat - 14.3g