Mini vegetable frittatas
Costs: Cheap as chips
Skill level: Easy peasy
If you're after something easy to make for your next party, these delicious feta cheese and healthy veg frittatas with a pasta base are perfect. You can make them with the kids for a really speedy and delicious lunch or even dinner - especially when you're short on time and need to use up any bits in the fridge. Make them really colourful by using red peppers and green peas, the kids will be really tempted by them and it's a sneaky way of getting them to eat more veg too!
These are not only lovely as a starter but great for packed lunches.
- 35g (1½oz) small conchiglette pasta shapes
- 1 tbsp olive oil
- 3 spring onions – topped, tailed and finely sliced
- 1 clove garlic (crushed)
- 1/2 medium red pepper, diced
- 15g ( ½ oz) peas (defrosted)
- 3 large eggs
- 3 tbsp normal or soya milk
- Salt and pepper
- ½ tsp dried oregano
- 50g (2oz) crumbled Feta cheese
For the pesto dressing:
- 1 tsp pesto
- 2 tbsp plain or soya yoghurt
You will also need:
- 1 x 6 muffin tin – greased
- Cook the pasta shapes in lightly salted water with the olive oil, according to the pack instructions. Rinse with cold water and drain well.
- Preheat the oven 200°C/400°F/Gas mark 6
- Place the remaining olive oil in a frying pan and cook the spring onion, garlic and red pepper gently for 3 – 4 minutes remove from the heat and add the pasta and peas.
- Beat the eggs, milk, seasoning and oregano together in a bowl. Divide the pasta mixture between the muffin tins, crumble in the Feta and pour over the egg mixture and cook for 20-25 minutes.
- Meanwhile prepare the dressing; combine the pesto sauce and the yogurt in a small bowl.
- Allow the frittatas to cool for 15 minutes and remove from the muffin tins, serve with the pesto dressing and salad leaves.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.