Name: Macaroni and zucchini frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 garlic clove, finely chopped; 1/2 fresh red chilli, seeded, chopped; 2 medium zucchini, halved across, cut into six strips; 9 eggs, lightly beaten; 2 cup cooked macaroni (about 2/3 cup raw); 100 gram baby spinach; 1/2 cup (40g) grated parmesan; 1 tablespoon chopped herbs; 125 gram cherry tomatoes, halved; crusty bread and salad, to serve

Macaroni and zucchini frittata

This is gourmet version of macaroni cheese that both kids and adults will devour. It will be on the table in just half an hour, plus it's vegetarian.

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

1/4 cup (60ml) olive oil

1 garlic clove, finely chopped

1/2 fresh red chilli, seeded, chopped

2 medium zucchini, halved across, cut into six strips

9 eggs, lightly beaten

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

100 gram baby spinach

1/2 cup (40g) grated parmesan

1 tablespoon chopped herbs

125 gram cherry tomatoes, halved

crusty bread and salad, to serve

Method

1.Heat 2 tablespoons of the oil in a heavy-based frying pan on medium heat. Saute garlic and chilli for 1 minute. Add zucchini; cook for three minutes or until zucchini is tender but still crisp.

2.Combine eggs, macaroni, spinach, parmesan, herbs and zucchini mixture in a bowl. Season to taste. Heat remaining oil in same pan on medium heat. Pour mixture into pan, then arrange tomatoes on top. Cook for 5-7 minutes or until partially set, pulling in edges so uncooked mixture runs underneath. Once underside is cooked, cover with a plate, invert frittata and slide uncooked side down into pan.

3.Continue cooking for a further 2-3 minutes or until completely set. Turn out and cut into wedges to serve warm or at room temperature with crusty bread and salad.

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Ingredients

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