Spaghetti, vegetable and cheese frittata wraps

1.Preheat oven to 160°C or 140°C fan-forced. Grease and line the base and sides of a 22cm square cake pan with baking paper.

2.Cook pasta in a saucepan of boiling water for 10 minutes or until tender, then drain. Rinse under cold water and drain again. Using scissors, cut pasta into shorter lengths.

3.Heat oil in a frypan over moderate heat. Add onion, capsicum and courgette, then cook, stirring, for 6 minutes or until soft. Transfer mixture to a large heatproof bowl. Cool for 5 minutes.

4.Whisk eggs and milk in a jug. Add the milk mixture, pasta, parmesan, half the tasty cheese and parsley to the vegetable mixture. Blend together well and pour into prepared pan. Sprinkle with remaining tasty cheese.

5.Bake frittata for 55 minutes or until just set in the centre. Cool in pan. Cover, then refrigerate overnight.

6.Cut frittata in half, then cut each piece into four slices. For each wrap, place a piece of wrap bread onto a work surface. Top with lettuce, tomato and frittata, then roll to enclose filling. Wrap in baking paper, then in cling film.