Ingredients Jump to Instructions ↓

  1. 1/4 cup (60ml) olive oil

  2. 1 garlic clove, finely chopped

  3. fresh red chilli, seeded, chopped

  4. 2 medium zucchini, halved across, cut into six strips

  5. 9 eggs , lightly beaten

  6. 2 cups cooked macaroni (about 2/3 cup raw)

  7. 100g baby spinach

  8. cup (40g) grated parmesan

  9. 1 tablespoon chopped herbs

  10. 125g cherry tomatoes , halved

  11. Crusty bread and salad, to serve

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of oil in a heavy-based frying pan on medium. Saut garlic and chilli for 1 minute. Add zucchini and cook for a few minutes, until zucchini is crisp and tender.

  2. Combine eggs, macaroni, spinach, parmesan, herbs and zucchini mixture in a bowl. Season to taste. Heat remaining oil in same pan on medium. Pour in mixture, arrange tomatoes on top and cook for 5-7 minutes, 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 2-3 minutes 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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