2 medium (400g) sebago or low carb potatoes

2 tbsp olive oil

1 red onion, chopped

70g pancetta, chopped

100g baby spinach

200g red grape tomatoes, halved

1 red capsicum, chopped

8 eggs

1/2 cup thickened cream

1/2 cup shredded parmesan cheese

1/4 cup grated cheddar cheese


Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.

Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted.

Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, in dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.

Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.