Cheddar, asparagus and pasta fritatta
Cheddar, pasta and asparagus fritatta
This frittata is perfect to take on a picnic as it can be eaten at ambient temperature and is easy to transport. Makes a tasty lunch, too. It is also a great way to use up any leftover pasta from the night before.
6 large, free-range eggs
1 tbsp sundried tomato purée
250g Mature cheddar cheese, grated
250g asparagus, trimmed and cut into 2.5cm pieces, blanched and drained
6 salad onions, finely sliced
A handful of fresh parsley, finely chopped
200g cooked spaghetti, roughly chopped (or any cooked, leftover pasta)
Salt and freshly ground black pepper
Preheat the oven to 200°C, gas mark 6.
Lightly grease a 23cm round or 20cm square flan dish with melted butter. In a large bowl, whisk together the eggs, sundried tomato purée and milk. Add the cheddar, asparagus, salad onions and parsley. Mix well and stir in the cooked pasta. Season and pour into the prepared dish or pan. Bake, covered, for 40-45 minutes or until the frittata is set and browned on top.
Serve cut into squares or wedges and eat warm or at room temperature with an avocado, mozzarella & sundried tomato salad.
I have used baby spinach leaves in place of asparagus.