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Macaroni and zucchini frittata

Macaroni and zucchini frittata
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Looking for a quick but tasty dinner? You'll have this satisfying meal on the table in less than 15 minutes.

Ingredients

  • ¼ cup (60ml) olive oil
  • 1 garlic clove, finely chopped
  • ½ fresh red chilli, seeded, chopped
  • 2 medium zucchini, halved across, cut into six strips
  • 9 eggs, lightly beaten
  • 2 cups cooked macaroni (about 2/3 cup raw)
  • 100g baby spinach
  • ½ cup (40g) grated parmesan
  • 1 tablespoon chopped herbs
  • 125g cherry tomatoes , halved
  • Crusty bread and salad, to serve
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Method

  1. Heat 2 tablespoons of oil in a heavy-based frying pan on medium. Sauté 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
  4. wedges to serve warm or at room temperature with crusty bread and salad.
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