VEGGIE PASTA FRITTATA
RECIPE TYPE
Under 30 min, Pasta, Vegetarian
SERVES
4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
Half a 450g pkg Longo’s Fusilli Pasta
Half a bunch fresh asparagus, chopped
1 red bell pepper, diced
8 large Longo’s Enriched Coop Eggs
1/2 cup Longo’s 3-Cheddar Shredded Cheese Blend
Directions
Boil pasta in large pot of boiling salted water for about 8 minutes or until al dente. Drain and rinse with cold water.
Drain well and set aside.
Meanwhile, heat 2 tbsp Longo’s Essentials 100% Pure Canola Oil in medium non-stick skillet over medium high heat. Sauté asparagus, red pepper and 1/4 tsp each salt and pepper for about 4 minutes or until starting to brown. Reduce heat to medium.
Whisk together eggs with 1/2 tsp each salt and pepper in large bowl and stir in cooked pasta. Pour into skillet and stir, lifting to let runny egg move underneath. Cook for about 5 minutes or until edge is light golden and centre is set.
Sprinkle cheese overtop and place skillet about 6 inches under broiler for about 3 minutes or until cheese is melted and knife inserted in centre comes out clean.
Variation: Make frittata with Longo’s Elbow Macaroni instead.
NUTRITIONAL INFORMATION
Per serving: 480 calories
Protein 24g | Fibre 4g |
Fat 22g | Sugar 5g |
Carbs 47g | Sodium 650mg |
