Cheesy Pasta Frittata
|Macaroni/Other small pasta||8 Ounce (200 Gram)|
|Olive oil||2 Tablespoon|
|Courgettes||2 Medium, thinly sliced lengthways|
|Garlic||1 Clove (5 gm), finely chopped|
|Eggs||8 Large, lightly beaten|
|Baby spinach||100 Gram|
|Mature cheddar||3 Ounce, grated (85 Gram)|
|Cherry tomatoes||125 Gram, halved|
1. Boil the pasta. Meanwhile, heat the grill to medium and heat half the oil in a heavy-based frying pan over a medium heat. Add the courgettes and garlic to the pan and cook for 5 mins, stirring, until the courgette is just tender.
2. Drain the pasta, then mix with the egg, spinach and cheese. Season. Add the remaining oil to the pan, pour the egg mix over the courgettes, scatter the tomatoes on top, then cook for 5-7 mins, pulling the edges in a little to allow the uncooked mixture to run underneath, until the frittata is almost set. Use a spatula to check that the underneath is cooked.
3. Put the frying pan under the grill for 3-4 mins, until the top is golden and set. Cut the frittata into slices and serve.