Meatless Monday – Cheese, courgette and tomato frittata
Simple and full of flavour, frittata is a very versatile dish that can be served for breakfast, lunch, or dinner and tastes good cold or warm. Serve it with just about anything, including Sunday leftovers.
Serves: 4-6
You’ll need: ½ pack penne pasta; 1 onion, chopped; 20ml butter or margarine; 125g courgettes/ baby marrow, sliced; 8 cherry tomatoes, halved; 1 pack Royco four cheese pasta sauce; 3 eggs; 100ml milk; rocket leaves.
How to:
Fry onions in butter/ margarine until soft, add courgettes and continue frying until the courgettes are cooked.
Combine all ingredients in a greased casserole dish. Prepare the Royco four cheese pasta sauce according to packet instructions.
Beat eggs, add milk and the four cheese mixture. Pour over pasta mixture.
Bake at 180°C for 20-25 minutes until set.
Serve with a rocket salad.
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