West Country frittata
Preparation time: 10 minutes
Cooking time: 20 minutes
100g (4oz) pasta shapes, such as macaroni, penne or farfalle
15g (½oz) butter
1 bunch spring onions, chopped
100g (4oz) roasted red peppers (from a jar), drained and chopped
6 medium eggs
4 tbsp milk
1 tbsp chopped fresh herbs (thyme, parsley or chives)
100g (4oz) West Country Farmhouse Cheddar, grated
Freshly ground black pepper
Salad, to serve
1 Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain thoroughly.
2 Melt the butter in a large non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.
3 Preheat the grill. Beat the eggs, milk and herbs together, season, then pour into the frying pan. Sprinkle the cheese over the top. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, then slice into wedges. Serve hot, warm or cold, with salad.
Cook’s tip: Use cooked sliced new potatoes instead of pasta – you’ll need about 300g (10oz)
For similarly versatile recipes go to www.britishcheese.com