MICROWAVE potatoes for 3 minutes on High. Allow to cool slightly, cut into 3cm chunks.

HEAT oil in a 24cm non-stick frying pan, add potatoes and cook over a medium-high heat for 3-4 minutes until golden. Add onion, zucchini and garlic. Cook a further 5 minutes. Add tomatoes.

COMBINE Philly*, cream, eggs and seasonings until smooth. Pour over zucchini mixture. Allow to cook over a low heat for 10-15 minutes until almost cooked through. Sprinkle with Parmesan and place under a hot grill until browned and cooked through. Serve hot or cold with a crisp salad.