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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
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