Pasta and vegetable frittata

3 oz.

small pasta shapes

85g

1 oz.

butter

30g

1

bunch spring onions, finely chopped

1

1

clove garlic, crushed (optional)

1

1

red pepper, seeded and sliced

1

1

zucchini, sliced

1

4

eggs, beaten

4

4 Tbsp.

milk

60mL

3 oz.

old cheddar (or other stong-flavoured cheese), crumbled or grated

75g

mixed dry herbs

1 tsp.

salt and pepper

5mL

Cook the pasta shapes in salted boiling water for eight to 10 minutes according to instructions. Drain, rinse with cold water and cool. Melt the butter in a large frying pan and cook the onions and garlic gently for three minutes, then add the red pepper and zucchini. Cook over low heat for about 10 minutes until the vegetables are tender, stirring occasionally.

Beat the eggs and milk together, add the cooked pasta, cheese and dry herbs, then season with salt and pepper. Pour into the pan and cook on medium until set. Brown the top under a medium grill. Allow the frittata to cool for a few minutes, then serve alone or with a salad.

Submitted by:
Mike and Maggie Kinnish
Kayville, Saskatchewan