CHILLI PASTA FRITTATA

 

CHILLI PASTA FRITTATA

 

Serves 4

3 Syns per serving, if using the cheese as part HEX's

2 tbsp. olive oil - 12 Syns
1 medium onion, finely chopped
1 clove of garlic, crushed
1 red chilli, deseeded and finely chopped
175g lean ham, chopped
6 large eggs
175g cold, cooked, small pasta shapes
50g grated Cheddar or Parmesan
2-3 tbsp. freshly chopped parsley or marjoram

Heat the oil in a 20cm non-stick frying pan over a low/medium heat. Add the onion and sauté gently for 3-4 minutes, turning frequently. Do not brown.
Meanwhile, place the eggs in a large bowl, beat well with a fork, then add the cheese, herbs and seasoning. Mix together gently.
Add the garlic and the chilli to the onion, sauté gently for 3 minutes, then add the ham and pasta and stir well.
Pour in the egg mixture and cook over a low/medium heat until large curds begin to form.
Pre-heat the grill to hot and continue to cook the frittata on the hob for a further 5-6 minutes, without stirring, until it has mostly set, with only the top remaining a little soft.
Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.
Invert the frittata onto a large plate, then turn it over so it comes out of the pan.

Can be served immediately or allow to get completely cold before serving. Best served at room temperature.