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Egg flip and potato pie


1. Preheat the oven to 170ºC.

2. Beat the eggs thoroughly and add the milk, salt and pepper.

3. Slice the cooked potatoes and tomatoes.

4. Spray a pie dish with low calorie cooking spray. Add a layer of potato, then tomato, add a sprinkling of cheese and 2-3 tablespoons of the egg mixture. Layer again, finishing with a layer of cheese and pour over the remaining egg mixture.

5. Bake slowly in a moderate oven for about 40 minutes until set and the cheese topping is golden brown.

6. Garnish with parsley and serve.