Nelly Frittata (roast veg pasta frittata) (serves 4) Cals 445pp

Now this is a real regular for me, something I adapted from another recipe hence the personalisation of the name. Plus I think it’s quite funny how it is similar to a certain Canadian singer he he (excuse my humour)

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This one is great for lunches and dinners! Sometimes I will serve it on its own or with a basic salad or tuna and even fajita chicken! Easily prepped in advance and can be stored in the fridge for a few days and I have also frozen in the past.

1 courgette, chopped in bite size pieces (160g unprepared)
1 leek, chopped in bite size pieces (150g unprepared)
1 medium red onion, chopped in bite size pieces (180g)
1 red pepper, chopped in bite size pieces (180g)
1 red chilli, chopped
1 tsp olive oil
2 large free range eggs
150ml semi skimmed milk
250g whole wheat pasta
100g cheese, grated
Paprika, Nandos sprinkle or similar

1. Preheat oven to 200C. Place all veg in a roasting tin with the oil and some seasoning of your choice and cook in the oven for about 15-20 minutes (mixing once or twice in that time) while you cook the pasta as per packet instructions. You want it slightly al dente because it will cook further in the oven.

2. Meanwhile whisk the egg and milk with some additional seasoning. Pour into a non stick baking dish big enough to hold all ingredients. I personally use a silicon cake tin mould

3. Once pasta is cooked rinse under cold water and drain thoroughly then reduce the oven temperature to 180C. Place the pasta, eggs along with the vegetables into the baking dish and mix well. Top with the grated cheese and place in the oven and bake for 30-40 minutes until golden

Nutrition per portion*
Calories 445
Protein 22g
Carbohydrate 48g
Fat 17g
Fibre 7g

I have used cheddar here however feta works well if you prefer. Got to say a good few splashes of hot pepper sauce really makes this dish! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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