Pea & pasta frittata

Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes

5 large eggs

200ml milk

80g parmesan (or vegetarian alternative), finely grated

200g pasta shells, cooked following pack instructions

1/2 pack mint, chopped

200g frozen peas

1 tbsp butter green salad, to serve

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, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins. 2

Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.

TOMORROW’S RECIPE: CHEESE & PEPPER PITTA POCKET

PREP: 5 MINS COOK: 15 MINS SERVES 4 Recipe of the day brought to you in association with BBC Good Food Magazine.