Pea & pasta frittata
Ingredients
- Step 1 5 large eggs
- Step 2 200ml milk
- Step 3 80g parmesan (or vegetarian alternative), finely grated
- Step 4 200g pasta shells, cooked following pack instructions
- Step 5 ½ pack mint , chopped
- Step 6 200g frozen peas
- Step 7 1 tbsp butter
- Step 8 green salad , to serve
Calories: 597
Carbohydrate: 53 g
Protein: 36 g
Fat: 25 g
Cook time: 20 minutes
Prep time: 5 minutes
Total time: 25 minutes
Servings: 4
TAGS
Dinner
Lunch
Pastum
Snack
Supper
Budget
Calcium
Easy
egg
Elena Silcock
Fibre
Frittatum
Iron
Midweek meal
mint
Pea
Directions
- Step 1 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.
- Step 2 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.