This versatile vegetable frittata can be served as a hearty side with steak or chicken, or enjoyed on its own as a satisfying main with a fresh salad.
Ingredients
- ⅓ cup (70g) risoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium zucchini, halved lengthways and thinly sliced
- 100g mushrooms, sliced
- 150g sliced leg ham, chopped
- 1 medium tomato, chopped
- 2 tablespoons parsley
- 6 eggs, lightly whisked
- Salt and pepper, to season
Method
- Preheat oven to 180°C. Grease and line the base of a 20cm round or square cake pan.
- Cook the risoni pasta in a large pan of boiling salted water until tender. Drain well.
- Heat the olive oil in a large frying pan and cook the onion, zucchini and mushrooms for about 3 minutes, until just tender.
- In a large bowl, combine the cooked pasta, vegetable mixture, ham, tomato, parsley and eggs. Mix well and season with salt and pepper.
- Pour the mixture into the prepared pan and bake for 45 minutes, or until cooked through. Stand for 5 minutes before turning out.
Nutritional Information (Per Serve)
Energy: 776 kJ, Protein: 14g, Saturated Fat: 2g, Total Carbohydrates: 11g, Sugars: 2g, Sodium: 518.71mg
Author: Emma Braz
Publication: Fresh Living
