TODAY’S RECIPE: Pea & pasta frittata

LEFTOVERS would be perfect for next day’s lunchboxes. Serves: 4.

Ingredients

5 large eggs 200ml milk 80g parmesan, finely grated, plus extra to serve 200g pasta shells, cooked according to pack instructions ½ pack mint, chopped 200g frozen peas 1 tbsp butter Green salad, to serve

Method

1 Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese and the other ingredients — except the butter — and add a big pinch of seasoning. Melt the butter in a medium oven-proof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for five minutes.

2 Scatter the remaining parmesan on top and put under the grill for ten minutes until cooked through, then slide onto a plate. Cut into slices and serve with a green salad. n