Pea & mint pasta frittata

Cooking Vegetarian Pea & mint pasta frittata

This budget-friendly meal has all the boxes ticked for good health and good taste.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Brush a round 20cm (base measurement) springform pan with oil to grease. Line the base and side with non-stick baking paper.
  2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the zucchini and cook, stirring, for 1-2 minutes. Add the shallot, garlic and peas and cook, stirring, for 1 minute or until heated through. Transfer to a large heatproof bowl.
  3. Whisk together the eggs and egg whites in a medium bowl. Add the egg, pasta, ricotta, mint and chives to the zucchini mixture and stir until well combined. Season with pepper.
  4. Pour the pasta mixture into the lined pan. Bake in oven for 25-30 minutes or until set and golden. Set aside for 10 minutes to cool slightly. Remove from the pan and cut into wedges. Serve with mixed salad leaves.

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Olive oil, to grease
2 tsp olive oil
2 zucchini, ends trimmed, coarsely grated
6 green shallots, white part only, finely chopped
2 garlic cloves, crushed
150g frozen baby peas, thawed
4 eggs
4 egg whites
230g cooked penne pasta
120g fresh low-fat ricotta, crumbled
2 tbsp chopped fresh mint
2 tbsp chopped fresh chives
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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