Easy caponata stew
Make this easy Sicilian veggie stew on busy weekends when you're short on time. It takes just 25 minutes from prep to plate and delivers three of your 5-a-day
Pea & pasta frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 5 large eggs
- 200ml milk
- 80g parmesan(or vegetarian alternative), finely grated
- 200g pastashells, cooked following pack instructions
- ½ pack mintchopped
- 200g frozen peas
- 1 tbsp butter
- green saladto serve
Nutrition: Per serving
- kcal597
- fat25g
- saturates12g
- carbs53g
- sugars8g
- fibre7g
- protein36g
- salt1g
Method
step 1
Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
step 2
Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
