Preheat the oven to 200°C (180°C fan) and gather your ingredients.
Heat the olive oil in a lidded, ovenproof, 26cm sauté pan on medium heat. Sauté the potatoes, parsnips and carrots for 2-3 minutes with a pinch of salt and pepper. Then cover with a lid and cook for 10-12 minutes until they are slightly coloured and softened.
Meanwhile, whisk the eggs in a large bowl and stir through the chopped spinach. Season the egg mixture.
Add the egg mixture to the cooked vegetables and agitate so the mixture fills in all the nooks and crevices.Add a little oil to the vegetables before you add the egg mixture. This will prevent sticking on the bottom of the pan.
Dollop the pesto, sundried tomatoes, chilli and feta (if using) on top. Add to the oven for 10-15 minutes until the mixture is set.The mixture may puff up in the oven which is normal.
The mixture should be golden and set, but leave it to cool fully before cutting up.
Serve up portions with rocket leaves and fresh tomatoes.
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