Pasta and vegetable frittata

Name: Pasta and vegetable frittata
Ingredients: 4 eggs; 50 ml milk; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 2 red pointed peppers (300 g); 1/2 leek (100 g); 50 g canned mushrooms; 100 g semi-hard cheese; 50 g small square pasta; 1000 ml water; 500 ml cold water

Appetizers - Pasta and vegetable frittata by Casandra B. - Recipia

Well-drained, cooled pasta holds the mixture together, with no water left in the pan. Pasta and vegetable frittata bakes until the eggs are set and the top is browned, with red pointed peppers, leek, mushrooms and cheese throughout. I like to slice it thin while cold and serve it that way. Prep: 15 minutes. Cook: 28 minutes. Total time: 43 minutes. Serves: 4. Approximately 240 kcal and 16 g protein per serving.

Ingredients

4 eggs
50 ml milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 red pointed peppers (300 g)
1/2 leek (100 g)
50 g canned mushrooms
100 g semi-hard cheese
50 g small square pasta
1000 ml water
500 ml cold water

Preparation

1. Beat the eggs with the milk, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. 2. Dice the red pointed peppers and slice the leek into rounds. Drain the mushrooms, rinse them under running water and grate the cheese finely. 3. Boil the pasta for 8 minutes in 1000 ml water, until tender. Drain it and rinse with 500 ml cold water. 4. Mix the pasta and vegetables with the beaten eggs and cheese. Pour the mixture into a nonstick baking dish about 20 × 20 cm and bake at 180°C for 20 minutes, until browned on top.

Notes

In a baking dish about 20 × 20 cm, the frittata stays fairly thick; in a wider one, it browns faster, so keep an eye on the top near the end. After rinsing, let the mushrooms drain well and pat them dry if they still have water on them. For neat slices, let the frittata cool before cutting it. It keeps in the fridge for up to 3 days. You can serve it cold with green salad; for a gluten-free version, use 50 g gluten-free pasta. Contains gluten, eggs and dairy.