Pasta frittata

Name: Pasta frittata
Total time: 20 min
Yield: 2
Cuisine: healthy
Ingredients: spray oil; 1 spring onion; 1 tomato, chopped; 1 cup leftover pasta; 1 cup leftover vegetables (I used pumpkin and kumara); handful fresh herbs; ¼ cup grated edam cheese; 3 eggs, lightly beaten; dash smoked paprika; dash chilli flakes (optional); ...

Author: Niki Bezzant - Founding Editor

Photographer: iStockphoto.com

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Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

spray oil
1 spring onion
1 tomato, chopped
1 cup leftover pasta
1 cup leftover vegetables (I used pumpkin and kumarasweet-potatoX)
handful fresh herbs
¼ cup grated edam cheese
3 eggs, lightly beaten
dash smoked paprika
dash chilli flakes (optional)

Instructions

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1 Preheat oven grill. Spray a small pan with oil. Add spring onions and tomatoes. Add pasta and vegetables. Spread them out evenly through the pan. Scatter over herbs. Pour over beaten eggs, paprika, and chilli flakes (if using).

2 Cook for about 8 minutes, then place under a hot grill for another 5-10 minutes, until cooked through and cheese has melted. Serve with salad or vegetables.

HFG tip

These quantities are a rough guide – just expand or reduce depending on how much leftover food you have!

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1540 kJ

Protein 21 g

Total fat 22 g

Saturated fat 8 g

Carbohydrates 20 g

Sugar 8 g

Dietary fibre 3 g

Sodium 350 mg

Calcium 340 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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