Bring a pan of salted water to the boil and cook the potatoes for 5 minutes until just tender. Drain.

Heat the oil and butter in a 23 cm round, non-stick frying pan, and gently fry the leeks and courgette's for 10 minutes, stirring frequently, until tender

Place the peas in a bowl and pour boiling water over, leave to stand for 5 minutes then drain and toss into the pan with the leeks, courgette's and cooked potatoes. Sprinkle over the breadcrumbs.

Meanwhile, beat together the eggs, seasoning and milk Add the cooked vegetables, feta and chives and cook over a medium heat for 10 minutes, until the edges of the egg are beginning to set

Place under a medium grill for 3 to 4 minutes until the top sets and is golden. Allow to rest in the pan for at least 10 minutes then, using a spatula, carefully transfer to a serving plate and cut into thick wedges.