2 medium potatoes, sliced
1 tbsp olive oil
1 medium zucchini, sliced
handful mint leaves, roughly chopped
100g lactose free cheddar or Caerphilly
Boil the potatoes for 6 mins or until just cooked, then drain and set aside.
Heat the oil in a large, deep, ovenproof frying pan and fry the zucchini for 4-5 mins until golden.
Tip in the potatoes and fry for 1 min with the zucchini.
In a bowl, beat together the eggs and mint, then season.
Pour into the frying pan and stir briefly. Cook for 5 mins over low heat.
Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned.
Cut into wedges and serve.
Recipe adapted from: Good Food