Pea & pasta frittata
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well – pack into lunchboxes for the next day
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 597
-
fat 25g
-
saturates 12g
-
carbs 53g
-
sugars 8g
-
fibre 7g
-
protein 36g
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salt 1g
Ingredients
- 5 large eggs
- 200ml milk
- 80g parmesan(or vegetarian alternative), finely grated
- 200g pastashells, cooked following pack instructions
- ½ pack mint, chopped
- 200g frozen peas
- 1 tbsp butter
- green salad, to serve
Method
Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
