Pasta frittata

    Pasta frittata

    50saves
    45min


    2 people made this

    About this recipe: Pasta is a convenient and delicious alternative to potato in flat omelettes, especially if you have some left over from a previous meal. This version, flavoured with ham and packed with vegetables, is complemented by a courgette and tomato salad. It makes a simple but satisfying lunch served with chunks of bread.

    Ingredients
    Serves: 4 

    • 100 g (3½ oz) campanelle (pasta bells) or other shapes such as fusilli (spirals), or 225 g (8 oz) cooked pasta
    • 2 tbsp extra virgin olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, thinly sliced
    • 1 large red pepper, seeded and chopped
    • 100 g (3½ oz) smoked ham, diced
    • 100 g (3½ oz) drained canned sweetcorn or frozen sweetcorn, thawed
    • 6 green olives, stoned
    • 6 large eggs
    • Tomato and courgette salad
    • 2 courgettes, coarsely grated and squeezed to remove excess moisture
    • 4 ripe tomatoes, roughly chopped
    • 2 tbsp shredded fresh basil
    • 2 tbsp lemon juice
    • salt and pepper

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. If necessary, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
    2. Heat the oil in a large frying pan, add the onion and garlic and fry over a moderate heat until beginning to colour. Stir in the red pepper and fry for a further 5 minutes or until softened.
    3. Stir in the ham, sweetcorn, olives and pasta, then spread out the ingredients to distribute them evenly in the pan. Beat the eggs with 3 tbsp water and seasoning to taste, and pour them into the pan.
    4. Cook over a low heat for 8–10 minutes or until the omelette is almost set. Meanwhile, preheat the grill. Transfer the pan to the grill, placing it close to the heat. Grill for a few minutes to set the top.
    5. While the omelette is cooking, make the salad. Stir the courgettes and tomatoes with the basil, lemon juice and seasoning to taste. (The lemon juice draws out moisture from the courgettes, so do not mix the salad until you are ready to eat it.)
    6. Serve the frittata, cut into wedges, with the salad. Crusty bread is a good accompaniment.

    Some more ideas

    For a vegetarian version, replace the ham with 85 g (3 oz) frozen peas. Add the peas to the pan when frying the pepper to give them a chance to cook before adding the egg mixture. For a lightly curried vegetarian version, also omit the olives and add 1 tsp Madras curry paste to the beaten egg. * Use shredded fresh coriander in the salad instead of basil.

    Plus points

    Eggs are often served with high-fat accompaniments, such as buttered toast or fried bacon, but combining them with a high proportion of vegetables is a very good way to include them in a healthy, well-balanced diet. Eggs provide a good source of protein and contain useful amounts of vitamins A, B2, B12, E and niacin. * Sweetcorn contributes useful amounts of fibre and vitamin A.

    Each serving provides

    A, B12, C * B1, B2, B6, folate, niacin, iron * E, copper, potassium, selenium

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    Reviews (1)

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    I added Chorzio instead of ham. A very easy and delicious meal. - 17 Aug 2015

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