West Country Farmhouse Cheddar Frittata
Enjoy this frittata hot with salad or vegetables – or serve it cold for a picnic or packed lunch.
Preparation time 10 minutes
Cooking time 20 minutes
Calories per serving 377
Fat per serving 21.66g
Approximate cost per serving £1.19
Suitable for vegetarians
Suitable for freezing
100g (4oz) pasta shapes, such as macaroni, penne or farfalle
15g (1/2oz) butter
1 bunch spring onions, chopped
100g (4oz) roasted red peppers (from a jar), drained and chopped
6 medium eggs
4 tbsp milk
1 tbsp chopped fresh herbs (thyme, parsley or chives)
100g (4oz) West Country Farmhouse Cheddar, grated
Freshly ground black pepper
Salad, to serve
1. Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain thoroughly.
2. Melt the butter in a large non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.
3. Preheat the grill. Beat the eggs, milk and herbs together, season, then pour into the frying pan. Sprinkle the cheese over the top. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, then slice into wedges. Serve hot, warm or cold, with salad.
Cook’s tip: Use cooked sliced new potatoes instead of pasta – you’ll need about 300g (10oz)