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Pea & mint pasta frittata
Pea & mint pasta frittata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritious and flavorful budget-friendly meal.
Ingredients:
  • Olive oil, to grease
  • 9.20 gm olive oil
  • 2 zucchini, ends trimmed, coarsely grated
  • 6 green shallots, white part only, finely chopped
  • 2 garlic cloves, crushed
  • 150g (1 cup) frozen baby peas, thawed
  • 4 eggs
  • 4 egg whites
  • 230g (2 cups) cooked penne rigate
  • 120g (1/2 cup) fresh low-fat ricotta, crumbled
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh chives
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm round springform pan with oil and line the base and sides with non-stick baking paper.
  • In a large non-stick frying pan over medium-high heat, heat the oil. Add zucchini and cook for 1-2 minutes, stirring. Next, add shallot, garlic, and peas, and cook for 1 minute until heated through. Transfer to a large heatproof bowl.
  • In a medium bowl, combine eggs and egg whites. Mix in the egg, pasta, ricotta, mint, and chives with the zucchini mixture until fully incorporated. Season with pepper to taste.
  • Transfer the pasta mixture into the prepared pan and bake in the oven for 25-30 minutes until golden and set. Allow to cool for 10 minutes before slicing into wedges and serving with mixed salad leaves.

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