Oven Potato Omelettes

25 g/I oz polyunsaturated margarine
2 large cooked potatoes, sliced
2 canned red peppers, cut into small pieces
6-8 eggs
2 tablespoons skimmed milk
salt
freshly ground black pepper
1 tablespoon snipped chives
1 tablespoon chopped parsley
1 teaspoon grated lemon rind

Put the margarine into a 20 to 23 cm/8 to 9 inch round ovenproof dish and heat towards the cop of a preheated hot oven (220'C/425 °E, Gas Mark 7) until melted. Add the potatoes and peppers and heat for ;mother few minutes.

Beat the eggs with the remaining ingredients, and pour over the potato and pepper mixture. Return to the riven, just above the centre, and bake for 10 to 15 minutes or until set to personal taste. SERVES 4