2 potatoes
2tbs olive oil
1 onion, chopped
100g ham, chopped
100g baby spinach
200g cherry tomatoes, halved
1 red capsicum, chopped
8 eggs
1/2 cup milk
1/2 cup tasty cheese, grated

Method:

• Wash hands.
• Preheat oven to 200°C.  Lightly grease an ovenproof flan dish.
• Wash the potatoes and use a fork to prick the skin several times.
• Microwave the potatoes on high for 4 minutes.  Allow to cool and slice thinly.
• Heat a small frypan and add the oil.  Add the onion and cook for a few minutes until they are soft.
• Add the spinach to the pan and cook for 1 minute until wilted.
• In a bowl, combine the onion mixture, tomatoes, capsicum and sliced ham.
• Arrange the potato slices on the bottom of the ovenproof dish.  Top with the vegetable mixture.
• In a bowl, whisk the eggs and the milk.  Gently pour this over the vegetables.
• Sprinkle with cheese.
• Bake for 30 minutes or until eggs are set and the top is golden brown.
• Serve hot with a tossed salad.

Eat Occasionally