Mushroom Pasta Frittata
Rarely do we cook the right amount of pasta. We are either under or REALLY over. If you find yourself with some leftover cooked pasta in the fridge, this is a great way to use it up! This frittata is made with a handful of ingredients that you will likely already have at home. You can easily mix things up a bit... use fresh tomatoes instead of tinned if you have them, or tinned mushrooms instead of fresh! This is a great recipe to use up eggs before their expiry date.
Recipe Tester Feedback: "Tasty frittata!" - Diana
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 31 minutes
Can be frozen
- onion - 1, peeled and quartered
- garlic clove - 1, peeled
- oil - 20g
- eggs - 7
- vegetable stock - 1 tsp, paste
- cheese - 100g, grated
- mushrooms - 100g, sliced
- tinned tomatoes - 100g, diced
- pasta - 80g, leftover cooked, such as macaroni or elbow pasta (*can use GF)
- Preheat oven to 180C. Slightly grease an ovenproof casserole dish.
- If you need to grate your own cheese, add cubed cheese (100g) and grate Speed 7 / 3-5 seconds. Set aside.
- If you don't have any leftover pasta, be sure to cook some according to the instructions on the packet.
- Add onion (1) and garlic clove (1) to the bowl. Speed 7 / 3 seconds. Scrape down sides.
- Add oil (20g). Program 6 minutes / 100C / Speed 2.
- Add eggs (7), stock paste (1 tsp) and grated cheese (100g). Combine Speed 4 / 15 seconds.
- Add mushrooms (100g), tomatoes (100g) and cooked pasta (80g) to the bowl. Stir gently with a spatula to combine. Season well with salt and pepper.
- Pour mixture into casserole dish.
- Bake for 25 minutes or until eggs have set.
- Cut into wedges and serve with a simple green salad.