Four Cheese Frittata
Turn leftover pasta into a deliciously quick dinner. This cheesy, easy frittata is a fuss-free meal that the whole family will enjoy.
Vegetarian
This recipe is suitable for vegetarians.
Family Friendly
A great recipe to introduce kids to some kitchen tasks. Get your little ones to crack and beat the eggs. Older kids can help grate the cheese and make the salad.
Ingredients
- 1 packet Royco® Four Cheese Pasta Sauce
- 15 ml (1 Tbls) olive oil
- 200 g courgettes, thinly sliced
- 200 g cherry / Rosa tomatoes, halved
- 1 clove garlic, crushed
- 1 tsp salt and pepper to taste
- 30 ml (2 Tbls) chopped Italian parsley
- 150 g Penne pasta, cooked & well drained.
- 3 eggs, lightly beaten
- 100 g grated cheddar cheese
- 1/2 tsp paprika
Method
- Prepare Royco® Four Cheese Pasta Sauce as per instructions on pack. Heat oil & stir-fry courgettes & tomatoes.
- Add garlic, salt & pepper.
- Remove from heat & stir in the parsley, cooked penne, prepared sauce & eggs in that order.
- Return to stove & gently cook frittata without stirring, for 5-10 minutes (until it starts to set).
- Sprinkle with the grated cheese & paprika.
- Grill until cheese is melted.
- Cool slightly, cut into wedges & carefully remove from pan.
- Garnish & serve with a side salad.