Pulse Pasta Frittata with Kale and Goats Cheese
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- YieldServes 4
Ingredients
- San Remo Pulse Pasta Chickpeas Spirals
- 2 tbsp extra virgin olive oil
- 1 brown onion, thinly sliced
- 250g punnet cherry tomatoes, cut in half
- 1 bunch kale, stalks removed and chopped
- 6 eggs
- 200ml milk
- Sea salt flakes and freshly ground black pepper
- 100g goats cheese
Method
1
Bring a pot of salted boiling water to the boil and cook pasta as per packet directions. Drain, refresh under cold water and drain again.
2
In a medium frypan, heat olive oil over a medium heat. Add onion and allow to cook gently for 5 minutes or until soft. Add cooked drained pasta, tomatoes and kale, tossing gently to combine.
3
In a separate bowl, add eggs, milk, salt and pepper together, whisking to combine.
4
Scatter the goats cheese on top of the pasta mixture, then gently pour over the egg mixture.
5
Turn the frypan down to a medium-low heat and allow the frittata to cook through.
6
Once the frittata has set, carefully turn out onto a plate and season with a little more salt.
© San Remo Macaroni Company Pty Ltd
