Vegie Pasta Frittata

Vegie Pasta Frittata

This is a very simple and tasty meal that is sure to please even the fussiest eaters.

  • 30 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 5 People

    Serves

  • 1 packet Continental Pasta & Sauce Alfredo Garlic Herb - Family Pack Value Pack
  • 1½ cups (375 mL) reduced-fat milk
  • 1 cup (250mL) water
  • 1 zucchini, grated
  • 4 eggs, beaten
  • 12 cherry tomatoes, halved
  • ½ cup grated mozzarella or pizza cheese
  • mixed leaf salad, to serve

  1. Pre-heat oven to 190°C (170°C fan-forced). Grease and line base and sides of a 22cm (base measurement) springform cake pan with non-stick baking paper.

  2. Place Pasta & Sauce pack contents, milk and water into a saucepan. Bring to the boil, stirring. Reduce heat to medium low and cook, uncovered, for 10 – 12 minutes, stirring regularly until sauce thickens and pasta is cooked. Transfer to a large mixing bowl. Set aside for 5 minutes to allow to cool slightly.

  3. Meanwhile place zucchini into the centre of a clean tea towel, or cloth, bring up corners of cloth to enclose zucchini then squeeze over a bowl, to remove excess moisture.

  4. Add strained zucchini and eggs to pasta mixture, stir until combined. Pour into prepared cake pan. Arrange tomatoes over top of frittata. Sprinkle with cheese. Bake for 20 – 25 minutes until golden. Remove from oven and set aside in pan for 5 minutes. Serve with salad.

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