
Ingredients
- 10 oz new potatoes
- 6 eggs
- 2 tbsp milk
- 1 tbsp whole grain mustard
- 1 clove garlic, crushed
- Handful of mixed soft herbs, roughly chopped (such as mint, dill and parsley)
- 1 tbsp olive oil
- 1 zucchini, coarsely grated
- 1/2 tsp chili flakes
- 5 oz peas (defrosted if frozen)
- 5 oz feta cheese, crumbled
- Mikes Hot Honey, to serve
- Salad leaves, to serve
Directions
Cut the potatoes in half and place in a pan of salted water, bring to a boil and then lower to a simmer until tender (10-15 minutes). Drain, leave to cool and then slice.
Whisk eggs with milk, mustard, garlic, herbs, salt and pepper.
Heat oil in a 9-inch nonstick, oven-safe frying pan on medium. Fry the potatoes for about 5 minutes until they’re starting to turn golden, then add zucchini and chili flakes. Stir in the peas.
Pour the egg mix into the pan and cook gently for 10-12 minutes until almost set. Sprinkle over the feta and then put the pan in the oven at 400F for 5-10 minutes, until the top is completely set but not yet browned.
Cut in slices, drizzle generously with Mike’s Hot Honey and serve with a crunchy green salad.
Recipe developed by Mike's Hot Honey
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.