Pea & pasta frittata

budget calcium easy egg fibre frittata iron midweek meals mint peas

N/A

Source

Ingredients

5 large eggs

200ml milk

80g parmesan (or vegetarian alternative), finely grated

200g pasta shells, cooked following pack instructions

½ pack mint , chopped

200g frozen peas

1 tbsp butter

green salad , to serve

Method

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.

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.