VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Pea & pasta frittata

Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well – pack into lunchboxes for the next day

Ingredients

• 5 large eggs
• 200ml milk
• 80g parmesan (or vegetarian alternative), finely grated
• 200g pasta shells, cooked following pack instructions
• ½ pack mint , chopped
• 200g frozen peas
• 1 tbsp butter
• green salad , to serve

Method

STEP 1

Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.

STEP 2

Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.

And as always have a chilled day from the Viking.