Pepper and Tomato Pasta Frittata Recipe

This veggie frittata is an easy and healthy dinner idea that comes together quickly. We’ve added in broken lasagne sheets for extra texture, but you could switch this out for sliced potatoes, if you like. Serve with a crunchy salad and a dollop of mayo for dipping.

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Ingredients

• 200g lasagne sheets, broken into pieces
• 1½ tbsp rapeseed oil
• 1 red onion, roughly chopped
• 250g frozen sliced mixed peppers
• 125g cherry tomatoes, halved
• 150g baby spinach
• 1 large garlic clove, finely chopped
• 6-pack eggs, beaten
• 250g pack sweet & crunchy salad
• ⅓ cucumber, sliced

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Method

Step 1

Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of water to the boil and cook the pasta for 8-10 mins, then drain and set aside.

Step 2

Meanwhile, heat half the oil in an ovenproof frying pan (20cm across the base) over a medium-high heat and fry the onion and peppers for 5-6 mins until golden. Add the tomatoes, spinach and garlic; cook for another 1-2 mins until the spinach has wilted. Season.

Step 3

Reduce the heat to lowmedium and tip in the remaining oil and cooked pasta; pour over the beaten eggs, tilting the pan to distribute evenly. Cook for 2-3 mins, then transfer to the oven for 15-20 mins until golden and set. Turn out onto a board, slice into wedges and serve with the crunchy salad and cucumber.