What do you do with last night's leftovers? Well, if it's pasta and veggies, one of the easiest and healthiest ways I know is to turn them into a frittata.
Ensure all vegetables are chopped and cheese is grated before start.
Lightly brush a non stick pan with olive oil and heat on the stove. When warm, add the capsicum and broccoli till they are lightly cooked. Add the cooked pasta and stir occasionally.
Whisk the eggs and milk together in a bowl, adding the parmesan cheese, parsley and salt and pepper to taste. Pour egg mixture onto the cooked vegetables in an even layer.
Cook over a medium heat until almost cooked but still soft in the middle. Sprinkle with grated cheese and then finish under the grill until golden.
Remove from the grill and slide onto a chopping board. Cut into wedges and serve with a fresh salad.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast, Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1566 kj |
| Calories | 374 kcal |
| Fat | 21 g |
| Saturated Fat | 9 g |
| Total Carbohydrate | 12 g |
| Total Protein | 29 g |
| Fibre | 8.5 g |
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