Four Cheese Frittata

  • QUICK FACTS
  • Preparation Time:
    5 mins
  • Cook Time:
    10-15 mins
  • Serves:
    2-3
  • INGREDIENTS
  • 1 packet ROYCO® Four Cheese Pasta Sauce
  • 15 ml (1 Tbls) olive oil
  • 200 g courgettes, thinly sliced
  • 200 g cherry / Rosa tomatoes, halved
  • 1 clove garlic, crushed
  • 1 tsp salt and pepper to taste
  • 30 ml (2 Tbls) chopped Italian parsley
  • 150 g Penne pasta, cooked & well drained.
  • 3 eggs, lightly beaten
  • 100 g grated cheddar cheese
  • 1/2 tsp paprika
  • METHOD
  • Prepare ROYCO® sauce as per instructions on pack. Heat oil & stir-fry courgettes & tomatoes.
  • Add garlic, salt & pepper.
  • Remove from heat & stir in the parsley, cooked penne, prepared sauce & eggs in that order.
  • Return to stove & gently cook frittata without stirring, for 5-10 minutes (until it starts to set).
  • Sprinkle with the grated cheese & paprika.
  • Grill until cheese is melted.
  • Cool slightly, cut into wedges & carefully remove from pan.
  • Garnish & serve with a side salad.

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