Name: Macaroni and zucchini frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60 millilitres) olive oil; 1 clove garlic, finely chopped; 1/2 red chilli, seeded, chopped; 2 medium zucchini, halved, cut into 6 strips; 9 eggs, lightly beaten; 2 cup cooked macaroni (from 2/3 cup raw); 100 gram baby spinach; 1/2 cup (40 grams) grated parmesan; 1 tablespoon chopped mixed herbs, such as parsley or basil; 125 gram cherry tomatoes, halved; 4 cup salad greens, to serve; crusty bread, to serve

Macaroni and zucchini frittata

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1/4 cup (60 millilitres) olive oil

1 clove garlic, finely chopped

1/2 red chilli, seeded, chopped

2 medium zucchini, halved, cut into 6 strips

9 eggs, lightly beaten

2 cup cooked macaroni (from 2/3 cup raw)

100 gram baby spinach

1/2 cup (40 grams) grated parmesan

1 tablespoon chopped mixed herbs, such as parsley or basil

125 gram cherry tomatoes, halved

4 cup salad greens, to serve

crusty bread, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. In a heavy-based non-stick frying pan, heat 2 tablespoons of oil on medium. Cook garlic and chilli 1 minute, stirring, until fragrant. Add zucchini and cook 3 minutes, until zucchini is tender.

2.Combine eggs, macaroni, spinach, parmesan and herbs. Season. Pour egg over zucchini mixture and arrange tomato on top. Bake 15-20 minutes, until set. Cut into wedges and serve with salad and crusty bread, if you like.

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