Stage one
- Preheat the oven to 190°C/375°F/gas mark 5.
- Boil the potatoes in a small saucepan for 10 minutes, then drain thoroughly.
- While the potatoes are boiling, prepare the onion, pepper, tomato and cheese.
Stage two
- Heat the olive oil in a large frying pan, then fry the onion and mixed herbs for 5 minutes until the onion starts to become clear.
- Add the orange pepper and cook for 2 minutes more.
- Add the garlic and potatoes and cook for a further 5 minutes.
- Remove from heat and mix in the tomato and feta cheese.
Stage three
- In the small mixing bowl lightly beat the eggs, adding pepper to taste.
- Lightly oil the flan dish then pop it into the oven for a few minutes to heat.
- Carefully remove the dish from the oven, pour in the vegetable and cheese mixture and spread it evenly around the dish.
- Pour the beaten eggs over the vegetable mixture then press the vegetable mixture down with a fork or spoon so it is mostly covered with egg.
- Bake for 25–30 minutes until set and golden.
- Allow to cool for a few minutes, slice into wedges and serve.
Note:
To prevent shards of shell from breaking off, crack eggs on a flat surface then pull them apart, rather than cracking them on the side of a bowl!
For more great ‘Lighter Meals’, click here.
