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Pepper and tomato pasta frittata recipe

0 ratings

This veggie frittata is an easy and healthy dinner idea that comes together quickly. We've added in broken lasagne sheets for extra texture, but you could switch this out for sliced potatoes, if you like. Serve with a crunchy salad and a dollop of mayo for dipping. See method

Serves 4
Takes 35 mins
421 calories / serving
Healthy
Vegetarian
Dairy-free

Ingredients

200g lasagne sheets, broken into pieces
1½ tbsp rapeseed oil
1 red pepper, chopped
250g frozen sliced mixed peppers
125g cherry tomatoes, halved
150g baby spinach
1 large garlic clove, finely chopped
6-pack eggs, beaten
250g pack sweet & crunchy salad
⅓ cucumber, sliced

2 of your 5-a-day and a source of protein

Each serving contains

Energy
1770kj
421kcal 21%
Fat
15g 21%
Saturates
3g 15%
Sugars
8g 9%
Salt
0.5g 9%

of the reference intake
Carbohydrate 48.4g Protein 20.6g Fibre 6.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of water to the boil and cook the pasta for 8-10 mins, then drain and set aside.
Meanwhile, heat half the oil in an ovenproof frying pan (20cm across the base) over a medium-high heat and fry the onion and peppers for 5-6 mins until golden. Add the tomatoes, spinach and garlic; cook for another 1-2 mins until the spinach has wilted. Season.
Reduce the heat to lowmedium and tip in the remaining oil and cooked pasta; pour over the beaten eggs, tilting the pan to distribute evenly. Cook for 2-3 mins, then transfer to the oven for 15-20 mins until golden and set. Turn out onto a board, slice into wedges and serve with the crunchy salad and cucumber.

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