Angel Hair Frittata
Remove lid and place under a heated grill for about 5 minutes. Remove and dollop or drizzle tomato paste on the top in whatever pattern you want. Replace under grill for another 5 minutes.
Finish off uncovered, in a moderate oven until you are certain that the egg is set all the way through.
Remove the pan from the oven, and gently tease out the frittata using a plastic egg slice.
Cut into segments for serving.
Lunch for four.
Cook pasta in large saucepan of boiling water, uncovered as per packet instructions. Drain and set aside.
While pasta is cooking, heat oil in a 20cm non stick frypan and cook leek and garlic; stirring until leek softens.
Combine pasta and leek mixture in a large bowl with the cheeses, spinach, sour cream, nutmeg and egg. Grease the inside of the same frypan with some butter, and pour in the mixture, leaving a gap at the top of about one centimetre. Cover and cook over a low heat for 15 minutes.
“ATTRACTIVE FRITTATA THAT EASILY STANDS ON IT'S OWN AS A FILLING LUNCH”
100g angel hair pasta
1 tbs vegetable oil
1 small leek chopped coarsley
2 cloves garlic crushed
¼ cup finely grated parmesan cheese
200g fetta cheese crumbled
60g baby spinach chopped coarsely
½ cup sour cream
¼ tsp ground nutmeg
7 eggs beaten lightly
2 tbs tomato paste
Great result for not too much effort.
CAN BE SERVED HOT OR ROOM TEMERATURE.
VERY NICE WHEN SERVED WITH THE ZUCCHINI AND CARROT FRITTATA IN ALTERNATING SEGMENTS AS PICTURED ABOVE.