Organic Frittata

Serves: 4

Ingredients

Suitable for vegetarians
Small pasta shapes, 75g
Butter, 25g
Spring onions, 1 bunch, trimmed and finely chopped
Garlic clove, 1, crushed
Red pepper, 1 deseeded and sliced
Courgette, 1, sliced
Eggs, 4 beaten
Milk, 4 tablespoons
Lancashire Cheese, 75g, crumbled or grated
Mixed dried herbs, 1 teaspoon
Salt and freshly ground black pepper

Method

1. Cook the pasta shapes in lightly salted boiling water for about 8-10 minutes, or according to pack instructions. Drain and rinse with cold water.
2. Melt the butter in a large frying pan and cook the spring onions and garlic gently for about 3 minutes, then add the red pepper and courgette. Cook over a low heat for about 10 minutes, stirring occasionally, until all the vegetables are tender.
3. Beat the eggs and milk together, add the pasta, cheese and dried herbs, then season with salt and pepper. Pour into pan and cook over a medium low heat until set. Brown the top under the grill.
4. Allow the frittata to cool for a few minutes, then serve alone or with a simple green salad.

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