Preparation time: 5 mins Cooking time: 30 mins Serves: 6


  • 8 medium eggs
  • 2 cups (25g) fresh herbs (basil, tarragon, parsley or any mixture of herbs)
  • ½ cup grated Parmesan
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cooked potato
  • 2 cups baby spinach
  • 12 vine tomatoes
  • 1 tablespoon olive oil


  • Preheat the oven to 150°C.
  • Crack the eggs into a bowl and whisk.
  • Roughly chop the herbs and add them with the Parmesan and spices to the eggs and mix.
  • Cut the cooked potato into bite-sized pieces and gently fold it together with the spinach and vine tomatoes into the egg mixture.
  • Heat a medium-sized pan with 1 tablespoon of olive oil and pour in the egg mixture.
  • Cook for approximately for 2 minutes at low heat, then transfer the pan to the oven and bake for 25-30 minutes.
  • Serve with salad or green vegetables.