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Mediterranean pasta frittata
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 200g dried spiral pasta
  • 1 (about 140g) chorizo sausage, halved lengthways and sliced
  • 1 large garlic clove, crushed
  • 4 shallots, sliced
  • 160g roasted red capsicum, cut into cubes
  • 125.00 ml roughly chopped fresh Continental parsley
  • 7 eggs, lightly whisked
  • 80ml cream
  • 70g parmesan
  • Salt & freshly ground black pepper
  • Salad leaves, to serve
Instructions:
  • Boil the pasta in a large saucepan of salted water following the package instructions, or until it's perfectly al dente. Then, drain the pasta.
  • In a 20cm frying pan over medium heat, cook the chorizo until golden brown for 4-5 minutes. Add garlic and shallots and cook for another minute. Transfer the mixture to a bowl and stir in the pasta, capsicum, and parsley.
  • Combine eggs, cream, parmesan, and pepper, whisking until smooth. Mix the egg mixture into the pasta until fully incorporated.
  • 1. Heat the oil in a frying pan over medium heat until shimmering. Carefully pour the mixture into the pan. Reduce the heat to low and cook for 10-12 minutes, or until the mixture is nearly set.
  • Preheat the grill to medium-high heat, then grill the frittata until golden and set, about 3-4 minutes. Cut into wedges and serve alongside a fresh salad.

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