Chicken And Pasta Frittata
A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. adapted from a recipe i found in the may 2006 issue of the australian magazine 'super food ideas'.
Steps
Cook the pasta in a large saucepan of boiling salted water , following the packet directions , until tender.
Drain.
Heat 1 tablespoon of oil in a large pan over a medium heat.
Add the onion , garlic and carrot and cook for 3-4 minutes or until soft.
Add the red pepper and cook , stirring occasionally for 1 minute.
Then transfer the contents of the pan to a large bowl.
Add the chicken , thyme , parmesan , parsley and pasta to the onion mixture.
Whisk the eggs in a large jug and add them to the pasta mixture.
Stir until well-combined and season with salt and pepper , to taste.
Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan.
Reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges.
The centre should still be slightly soft.
Preheat a grill on a medium heat and place the pan under the grill.
Cook the frittata for 4-5 minutes or until it is golden and set.
Cut .
Ingredients
macaroni noodles, olive oil, brown onions, garlic cloves, carrot, red pepper, cooked chicken, dried thyme, parmesan cheese, flat leaf parsley, eggs, salt, fresh ground pepper