Cheese, Courgette and Tomato Frittata

  • QUICK FACTS
  • Preparation Time:
    15 mins
  • Cook Time:
    35 mins
  • Serves:
    4-6
  • INGREDIENTS
  • ½ pack penne pasta
  • 1 onion, chopped
  • 20 ml butter or margarine
  • 125 g courgettes, sliced
  • 8 cherry tomatoes, halved
  • 1 pack ROYCO® four cheese pasta sauce
  • 3 Eggs
  • 100 ml milk
  • Rocket leaves
  • METHOD
  • Fry onions in butter / margarine until soft, add courgettes and continue frying until the courgettes are
    cooked.
  • Combine all ingredients in a greased Casserole Dish
  • Prepare ROYCO® four cheese pasta sauce according to packet instructions
  • Beat eggs, add milk and the ROYCO® four cheese mixture. Pour over pasta mixture.
  • Bake at 180ºC for 20-25 minutes until set.
  • Serve with a rocket salad.

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