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Cheesy Frittata

1. Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain thoroughly.

2. Melt the butter in a large non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.

3. Preheat the grill. Beat the eggs, milk and herbs together, season, then pour into the frying pan. Sprinkle the cheese over the top. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, then slice into wedges. Serve hot, warm or cold, with salad.

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– Ingredients –

100g (4oz) pasta shapes, such as macaroni, penne or farfalle

15g (1/2oz) butter

1 bunch spring onions, chopped

100g (4oz) roasted red peppers (from a jar), drained and chopped

6 medium eggs

4 tbsp milk

1 tbsp chopped fresh herbs (thyme, parsley or chives)

100g (4oz) West Country Farmhouse Cheddar, grated

Freshly ground black pepper

Salad, to serve

– Author –

British Cheese Board View on author website Purchase Ingredients

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