A frittata is an egg-based Italian dish, similar to an omelette, with additional ingredients such as pasta. Instead of folding over the ingredients like an omelette, the filling is all over inside the frittata.
If you are looking for a quick and easy lunch that is delicious and light, this is for you. Perfect for a Saturday! You could use any leftovers to have cold for lunch at work.
250g (9oz) dried penne rigate
4 large eggs
75g (2 to 3oz) sundried tomatoes in oil, drained and chopped
10ng dis0g (3 1/2 oz) frozen peas, defrosted
60g (2 oz) Parmesan cheese, freshly grated
3 tablespoons olive oil
salt and freshly ground black pepper
1) Cook the pasta in boiling water until al dente. Drain and rinse the cooked pasta in cold water to prevent further cooking. Leave to drain.
2) Break the eggs into a large bowl and add the tomatoes, peas and Parmesan. Season and mix everything together. Add the pasta to the mixture and stir well. Leave to rest for two minutes. Preheat the oven to 190°C / gas mark 5.
3)Pour the oil into a 22cm (8inch) baking dish with sides about 5cm (2 inches) deep, coating all the dish well. Pour in the pasta mixture and level it out.
4) Cook in the middle of the oven for 20 minutes until crispy and set. Remove the frittata from the oven and allow it to rest for two minutes before serving.
This is another delicious recipe from Gino D'Acampo in La Dolce Diet.