Shell pasta frittata with tomato salsa
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Filling and delicious, this frittata is a great vegetarian meal.
Ingredients
White pasta, dry
75 g, use large pasta shells, approx. 12
Calorie controlled cooking spray
5 spray(s)
Mushrooms
100 g, thinly sliced
Spring Onions
4 medium, thinly sliced
Medium fat soft cheese
200 g, with herbs
Egg, whole, raw
4 medium, raw
Skimmed Milk
4 tablespoon(s)
Tomato
2 large, finely chopped
Onion
¼ small, red, finely chopped
Lemon Juice, Fresh
1 teaspoon(s), or white wine vinegar
Parsley, fresh
1 tablespoon(s), finely chopped
Salt
1 pinch
Black pepper
⅛ teaspoon(s), freshly ground
Instructions
1
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.
2
Cook the pasta shells in lightly salted boiling water until just tender – about 8-10 minutes. They should retain their shape.
3
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.
4
Beat the eggs with the remaining spring onions, soft cheese and milk. Season. Pour into the baking dish.
5
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.
6
Make the salsa by mixing together the tomatoes, red onion, lemon juice or vinegar and parsley. Serve with the fritatta.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.