Upgrade your lunchbox game with these leftover pasta frittatas! They’re packed with protein and ready in just 15 minutes – perfect for those last-minute moments.
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6 Portions
-
10 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 1/2 small carrot grated
- 2 baby tomatoes chopped
- 1 spring onion chopped
- 3 large eggs
- 35g grated cheddar cheese + 10g for topping
- 140g cooked pasta
- 90g frozen peas
- 3/4 fresh basil leaves chopped
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Method
- First, prep the veggies! Finely grate half a small carrot, chop two baby tomatoes and one spring onion.
- Then, into a bowl crack three large eggs, give them a whisk and add 35g of grated cheddar cheese, 140g of cooked pasta along with all your chopped veggies and 90g of frozen peas.
- To add a flavour punch, finely chop 3 to 4 fresh basil leaves and add to the mix along with 1/2 a teaspoon of onion powder and 1/4 teaspoon of garlic powder.
- Mix until everything's incorporated and then add spoonfuls of your mixture to a muffin tin until they all equally filled.
- Sprinkle on some extra grated cheddar cheese and pop into an oven at 200 degrees, 180 fan for 8 to 10 minutes.
- We're up for a day out and packing two of the frittatas into our lunch box with some cucumber, a pack of the new Piccolo fruit hearts, and the new Piccolo popped rice chips for a little bit of crunch.
- Now it's time to head out and enjoy!
