Mediterranean pasta frittata

Mediterranean pasta frittata

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The ingredient of Mediterranean pasta frittata

  1. 200g dried spiral pasta
  2. 1 (about 140g) chorizo sausage, halved lengthways and sliced
  3. 1 large garlic clove, crushed
  4. 4 shallots, sliced
  5. 160g roasted red capsicum, cut into cubes
  6. 1/2 cup roughly chopped fresh Continental parsley
  7. 7 eggs, lightly whisked
  8. 1/3 cup (80ml) cream
  9. 1/2 cup (70g) parmesan grated parmesan
  10. 1 tablespoon olive oil
  11. Salt & freshly ground black pepper
  12. Salad leaves, to serve

The instruction how to make Mediterranean pasta frittata

  1. Cook the pasta in large saucepan of boiling salted water according to packet directions or until al dente. Drain.
  2. Cook chorizo in a 20cm frying pan over a medium heat for 4-5 minutes or until golden. Add garlic and shallots and cook 1 minute. Transfer mixture to a bowl, stir in the pasta, capsicum and parsley.
  3. Whisk together the eggs, cream and parmesan and season with pepper. Add the egg mixture to the pasta and stir until well combined.
  4. Heat the oil in frying pan over a medium heat. Pour mixture into pan. Reduce heat to low and cook for 10-12 minutes or until almost set.
  5. Preheat grill to medium-high heat. Place frittata under and cook for 3-4 minutes until set and golden. Cut into wedges and serve with salad.

Nutritions of Mediterranean pasta frittata

fatContent: 450.037 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent: 298 milligrams cholesterol

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