200g new potatoes, quartered
1 tbsp olive oil
6 rashers cooked bacon, chopped
1 small zucchini, grated (squeeze the excess water out)
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve
Serves - 2
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
Mix the eggs with half the cheese in a jug and season well. Pour over the zucchini in the pan, then scatter over the bacon and potatoes.
Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Recipe adapted from: Good Food