Pea & pasta frittata
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 5 large eggs
- 200ml milk
- 80g parmesan(or vegetarian alternative), finely grated
- 200g pastashells, cooked following pack instructions
- ½ pack mintchopped
- 200g frozen peas
- 1 tbsp butter
- green saladto serve
Nutrition: Per serving
- kcal597
- fat25g
- saturates12g
- carbs53g
- sugars8g
- fibre7g
- protein36g
- salt1g
Method
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.