This cheddar pasta frittata would be great for a lunch time treat. Slice it up and put it in your lunch box.
Ingredients
- 100g dried spaghetti
- 150g frozen peas
- 1 tbsp olive oil
- 10 (about 30g) sun-dried tomatoes, chopped
- 100g roasted peppers, drained and chopped
- 6 large free-range eggs
- 300ml whole milk
- 1 tbsp wholegrain mustard
- Knob of butter
- 40g Cheddar, finely grated
Method
- 1. Preheat the grill to medium. Cook the spaghetti in a pan of boiling salted water until al dente. Add the peas for the final minute of cooking. Drain, rinse under cold water, then put in a bowl. Stir in the sun-dried tomatoes and peppers.
- 2. Mix the eggs with the milk and mustard in a large jug and season well.
- 3. Melt the butter in a 23cm sauté pan or high-sided frying pan over a medium heat. Spoon half the pasta evenly over the base of the pan, pour over half the egg mix and sprinkle with half the Cheddar. Repeat with the remaining spaghetti, eggs and Cheddar.
- 4. Place over a low-medium heat for 10 minutes or until golden underneath and almost set, then transfer to the grill for 5-8 minutes more to brown the top and finish cooking through. Rest for 5 minutes, then turn out onto a board and cut into wedges. Serve with a green salad.
Nutritional info
PER SERVING (BASED ON 6) 300kcals, 18.6g fat (6.3g saturated), 16.2g protein, 19g carbs, 4.8g sugar, 0.7g salt
Chef's tip
You could also stir leftover pesto, wilted spinach or fried bacon lardons through the filling.