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Pasta and pepper frittata

This is a sort of omelette and makes a really satisfying vegetarian meal.

What you need

50 g dried penne
6 tsp olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
1 red pepper, cored de-seeded, halved and sliced
1 green pepper, cored de-seeded, halved and sliced
6 eggs, beaten
3 tsp pesto sauce
25 g mozzarella cheese, grated
75 g fresh parmesan cheese, grated
seasoning
3 tsp natural dried breadcrumbs

Method

  1. Preheat grill to medium heat.

  2. Place the pasta in a pan of boiling water. Bring to the boil then simmer for 8-10 min or until tender.

  3. Meanwhile, heat the oil in a large omelette or frying pan. Add the onion, garlic and peppers to the pan and fry for 3-5 min or until softened.

  4. Drain the pasta and stir into the pan.

  5. In a jug, mix together the beaten eggs, pesto, Mozzarella and Parmesan cheese, reserving 15 ml to scatter over the top.

  6. Season to taste. Pour into the pan. Scatter the breadcrumbs and reserved Parmesan over the egg mixture and cook for 5 min or until set, shaking the pan occasionally to prevent sticking.

  7. Place under the preheated grill and cook for a further 2-3 min or until golden brown.

  8. Serve hot or cold in slices.

  • Vegetarian
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  • Preparation10 minutes
    Cook15 minutes
    Total25 minutes
  • Energy388 kcal/serving
    Fat12.2 g/serving
    Carbohydrates71.26 g/serving
    Glycaemic Index26
    Glycaemic Load4.80
  • Pasta and pepper frittata

Serving suggestion

Garnish with sprigs of fresh basil.

Cook's tip

For a change, substitute sun-dried tomatoes for the red papper

Guideline Daily Amounts
Per portion Per 100g Men Women
Energy (kj) 1623 770 10475 8350
Energy (kcal) 388 184 2500 2000
Protein (g) 20.9 9.93
Carbohydrate (g) 18.6 8.82 345 275
Fat (g) 25.7 12.2 95 70
Fat (saturated) (g) 8.42 4.00
Fibre (g) 2.09 0.99
Sodium (mg) 493 234
Salt (equivalent) (g) 1.23 0.59 7 5
Per Portion Per 100g RDA
Vitamin A (µg) 369 175 800
Vitamin B-12 (µg) 0.99 0.47 1
Vitamin B-6 (mg) 0.33 0.16 2
Vitamin C (mg) 86.1 40.9 60
Vitamin D (µg) 45.8 21.7 266
Vitamin E (mg) 2.72 1.29 10
Zinc (mg) 1.88 0.89 15
Calcium (mg) 361 171 800
Folate (mcg) 83.0 39.4 200
Iron (mg) 2.21 1.05 14
Magnesium (mg) 37.0 17.6 300
Niacin (mg) 1.53 0.73 18
Pantothenic acid (mg) 1.09 0.52 6
Riboflavin (mg) 0.52 0.25 1.6
Phosphorous (mg) 355 168 800
Thiamin (mg) 0.25 0.12 1.4

This recipe is:

  • Demi-vegDemi-veg
  • VegetarianVegetarian
  • Citrus freeCitrus free
  • Corn freeCorn-free
  • Peanut freePeanut free
  • Shellfish freeShellfish free

What the text colours mean:

  • Low in fat
  • High in fibre
  • Rich source
  • Known source

This recipe is estimated to provide the nutritional content shown alongside.

The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable

IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.

Highlights
Diet
Demi-vegDemi-veg
VegetarianVegetarian
Allergy and intolerance profile
Citrus freeCitrus free
Corn freeCorn-free
Peanut freePeanut free
Shellfish freeShellfish free
Suitable for cooking in
Occasion
Convenience
Serve with salad for complete meal
Meal type
Lunch / snacks
Main
Main ingredient
Egg
Vegetables
Cuisine style
European.spanish
Cheffy specials
Classic recipe
  • Comments: 0
  • Rating: 0.0
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  • Cooks who like this recipe: 1

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