Just the ticket for breakfast, brunch or lunch! You can even pack up cold wedges of this delicious frittata to enjoy for a packed lunch or picnic
Serves 4
Per serving:
202kcals
9.7g fat (of which 2.5g is saturated)
Cook the pasta shapes in lightly salted boiling water for 8-10 minutes, or according to pack instructions.
Meanwhile, heat the olive oil in a medium-sized non-stick frying pan and cook the onion and pepper until soft - about 5 minutes.
Drain the pasta, then add it to the frying pan. Turn the heat to low.
Beat together the eggs, milk and herbs. Season with a little salt and pepper.
Preheat the grill. Pour the egg mixture into the frying pan and cook on the hob over a medium heat to set the base, then transfer to the grill to set the surface. Cool for a few minutes, then slide out of the pan and cut into quarters.
For lunch, serve the frittata with plenty of fresh green salad.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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