Shell pasta frittata with tomato salsa
White pasta, dry
75 g, use large pasta shells, approx. 12
Calorie controlled cooking spray
100 g, thinly sliced
4 medium, thinly sliced
Medium fat soft cheese
200 g, with herbs
Egg, whole, raw
4 medium, raw
2 large, finely chopped
¼ small, red, finely chopped
Lemon Juice, Fresh
1 teaspoon(s), or white wine vinegar
1 tablespoon(s), finely chopped
⅛ teaspoon(s), freshly ground
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Spray a 26x16cm or 23cm (9 inch) square baking dish with low fat cooking spray.
- Cook the pasta shells in lightly salted boiling water until just tender – about 8-10 minutes. They should retain their shape.
- Meanwhile, spray a non-stick saucepan with low fat cooking spray and cook the mushrooms and half the spring onions until softened and lightly browned. Remove from the heat, cool for a few minutes, then mix with half the soft cheese.
- Beat the eggs with the remaining spring onions, soft cheese and milk. Season. Pour into the baking dish.
- Drain the pasta shells and fill them with the mushroom mixture, arranging them in the baking dish. Transfer to the oven and bake for 20-25 minutes, until set.
- Make the salsa by mixing together the tomatoes, red onion, lemon juice or vinegar and parsley. Serve with the fritatta.