Pea & pasta frittata

• large eggs↗5
• milk↗200ml ml
• parmesan↗80g g

  (or vegetarian alternative), finely grated

• pasta↗200g g

  shells, cooked following pack instructions

• mint↗½ pack pack

  chopped

• frozen peas↗200g g
• butter↗1 tbsp tbsp
• green salad

  to serve

Step-by-step instructions

1. 1

   Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.

2. 2

   Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.