This is another easy one-pan breakfast that can be a fun change-up for dinner. Add or swap in your favorite ingredients if you like. For school it can also make a great breakfast wrap or sandwich.

10 mins
25 mins


  • Large pan
  • Bowl


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 8 Little Potatoes, quartered
  • 6 eggs
  • 1/4 cup cream
  • 1/4 cup cheddar, grated
  • 1/4 cup ham, diced
  • 1/2 cup arugula (rocket greens)


  • Step 1

    Preheat your oven to 350 °F.

  • Step 2

    Heat your pan on the stovetop over medium high heat and add your oil, butter and Little Potatoes. Toss and cook 5 to 6 minutes to give the potatoes a head start.

  • Step 3

    While you’re doing this, crack your eggs into a bowl and add all other ingredients except greens. Give it a good whisk to get some air into the mixture.

  • Step 4

    Add the egg mixture to the pan and return to the burner a minute or two just until the sides start to set a bit then pop into the oven for 20 to 25 minutes until fluffy and set in middle.

  • Step 5

    Serve with a bit of fresh arugula on the top.