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West Country Farmhouse Cheddar Frittata |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g pasta shapes, (such as penne, macaroni or farfalle)
15g butter
1 bunch spring onions, chopped
100g roasted red peppers, drained from the jar and chopped
6 eggs 4 tbsp milk
1 tbsp fresh herbs such as thyme, parsley or chives
100g mature cheddar
1 pinch ground black pepper
1 bag salad, to serve
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Cook the pasta in boiling
water for 8-10 minutes, until just tender. Rinse with cold
water and drain thoroughly.
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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.
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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.
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Cook's tip:
use cooked sliced new potatoes instead of pasta - you'll
need about 300g.
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