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Familiarity with the recipe of Cheddar Pasta Fritata

Cheddar pasta frittata recipe

NUTRITION: PER SERVING
CALORIES:  300KCALS
FAT:  18.6G (6.3G SATURATED)
PROTEIN:  16.2G
CARBOHYDRATES:  19G (4.8G SUGARS)
SALT:  0.7G

Ingredients
100g dried spaghetti
150g frozen peas
1 tbsp olive oil
10 (about 30g) sun-dried tomatoes, chopped
100g roasted peppers, drained and chopped
6 large free-range eggs
300ml whole milk
1 tbsp wholegrain mustard
Knob of butter
40g Cheddar, finely grated

Method
Preheat the grill to medium. Cook the spaghetti in a pan of boiling salted water until al dente. Add the peas for the final minute of cooking. Drain, rinse under cold water, then put in a bowl. Stir in the sun-dried tomatoes and peppers.
Mix the eggs with the milk and mustard in a large jug and season well.
Melt the butter in a 23cm sauté pan or high-sided frying pan over a medium heat. Spoon half the pasta evenly over the base of the pan, pour over half the egg mix and sprinkle with half the Cheddar. Repeat with the remaining spaghetti, eggs and Cheddar.
Place over a low-medium heat for 10 minutes or until golden underneath and almost set, then transfer to the grill for 5-8 minutes more to brown the top and finish cooking through. Rest for 5 minutes, then turn out onto a board and cut into wedges. Serve with a green salad.

delicious. tips
You could also stir leftover pesto, wilted spinach or fried bacon lardons through the filling.

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