Pasta Frittata with Spinach and Peppers
Ingredients
- 150g Spirelli pasta
- Massel chicken style stock powder
- 1 box Naked Glory roast readybites
- 9 Laughing Cow extra light cheese triangles
- Baby peppers
- Half a bag of spinach
- Schwartz tarragon
- Schwartz onion salt
- Schwartz white pepper
- Schwartz garlic powder
- 6 eggs
- 60g Sainsbury's grated mozzarella
Preparation
Cook the pasta in enough stock made from Massel chicken style stock powder to cover it for 6 minutes.
Mix the cheese through until melted.
Chop the baby peppers and spinach.
Add the chopped vegetables, roast readybites, and seasonings including tarragon, onion salt, white pepper, and garlic powder to the mixture.
Beat the eggs and add them to the mixture off the heat.
Transfer the mixture to a sprayed silicone loaf mould and bake at 200°C for 25 minutes.
Top with grated mozzarella and bake for an additional 10 minutes.
Notes
This dish is suitable for weight loss and provides 3 hex A and 1 hex A per portion based on slimming world guidelines.
