Cheese, Courgette and Tomato Frittata
This Cheese, Courgette and Tomato Frittata infused with Royco® Four Cheese flavour sauce is the perfect headliner for summer night dinners.
Vegetarian
This recipe is suitable for vegetarians.
Family Friendly
Use a muffin tray to make mini frittatas for picnic dinners and school lunchboxes.
Ingredients
- ½ pack penne pasta
- 1 onion, chopped
- 20 ml butter or margarine
- 125 g courgettes, sliced
- 8 cherry tomatoes, halved
- 1 pack Royco® four cheese pasta sauce
- 3 Eggs
- 100 ml milk
- Rocket leaves
Method
- Fry onions in butter / margarine until soft, add courgettes and continue frying until the courgettes are cooked.
- Combine all ingredients in a greased Casserole Dish
- Prepare Royco® four cheese pasta sauce according to packet instructions
- Beat eggs, add milk and the Royco® four cheese mixture. Pour over pasta mixture.
- Bake at 180ºC for 20-25 minutes until set.
- Serve with a rocket salad.