Recipe

Pea And Mint Pasta Frittata Recipe


Pea And Mint Pasta Frittata Recipe
Add Step-by-Step Photos 		Wrigggit / All my dishes
1 year, 1 month ago
This is a great kid friendly, picnic friendly, freezable, easy, vegetarian, low fat, diabetes friendly, super healthy versatile frittata. You could even use up leftovers in this frittata- serve it cold for picnics, serve it warm with a salad and crus... More
Prep:15m Cook:30m Servings:6

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Ingredients
  • olive oil spray - to grease
  • 2 tspn olive oil
  • 2 zucchini, ends trimmed, coarsley grated
  • 6 spring onions or shallots- both green and white parts, chopped
  • 2 garlic cloves, crushed
  • 150g (1cup) frozen peas- thawed
  • 4 eggs
  • 4 egg whites
  • 230g (2 cups) cooked penne pasta
  • 120g (1/2 cup) fresh low fat ricotta, crumbled
  • 2 tbs chopped fresh mint
  • 2 tbs chopped fresh chives
  • mixed salad leaves, to serve

Directions
  1. Preheat oven to 180degC.
  2. Spray a 20cm round springform pan with oil, and line base and sides with non-stick baking paper.
  3. Heat oil in non-stick frying pan, add zucchini and cook 1-2 mins.
  4. Add shallots, garlic and peas and cook, stirring, for 1 min or until heated through. Transfer to a large bowl.
  5. Whisk together eggs and eggwhites ina medium bowl.
  6. Add egg, pasta, ricotta, mint and chives to the zucchini mixture and stir til well combined. Season with pepper.
  7. Pour pasta mixture into the lined pan.
  8. Bake 25-30 mins or until set and lightly golden.
  9. Set aside to cool slightly- 10 mins.
  10. Remove from pan and cut into wedges- serve with mixed salad leaves.
  11. Nutritional Facts: per serve- 13g protein, 7g fat, 16g carb, 3.5g dietary fibre, 765kj or 180 cals. Too good!!!!

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Comments

blondeberry 1 year, 1 month ago said:
Nice and refreshing ingredients.

greekgirrrl 1 year, 1 month ago said:
Versatile and delicious...thanks


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