For some reason, it is customary for us to eat eggs only for breakfast, but they make excellent dishes for dinner or lunch.
Wash the potatoes with a brush, put in a saucepan with salted boiling water and cook over medium heat for 12-15 minutes, until tender. Drain and let the potatoes cool slightly, then cut into thin rounds.
Pour boiling water over green peas and leave for 5 minutes. Finely chop the garlic, finely chop the parsley and dill. Grate the zucchini on a coarse grater. Slice sundried tomatoes.
Beat eggs with milk, add garlic, herbs and mustard, salt and pepper. Add sour cream and stir.
Preheat oven with grill to 180°C. Heat the olive oil in a frying pan and fry the potatoes until golden brown. Add zucchini and chili flakes and continue sautéing for 3-4 more minutes. Add green peas.
Pour in the egg mixture, sprinkle with crumbled feta and sun-dried tomatoes. Cook over low heat for 10 minutes to set the eggs.
Place the pan in the oven under the grill and leave for 3-5 minutes until the top of the frittata is browned. Cut the finished frittata into pieces and serve hot or cold with a green salad.