Mini Vegetable Frittata with Pesto Dressing
Preparation : 10 min.
Cooking time : 20 - 25 min.
6
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35g (1½) small pasta shapes - conchiglette
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1 tbsp olive oil
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3 spring onions - topped, tailed and finely sliced
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1 clove garlic - crushed
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15g (½oz) peas - defrosted
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Half medium red pepper - deseeded and chopped
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3 large eggs
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3 tbsp Alpro soya alternative to milk
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50g (2oz) Feta cheese - crumbled
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Half tsp dried oregano
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Seasoning
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1 x 6 muffin tin - greased
Pesto dressing
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1 tsp Pesto sauce
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2 tbsp Alpro soya alt to yogurt - Organic Plain
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Torn fresh basil leaves
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Cook the pasta shapes in lightly salted water with 1 tsp of olive oil, according to the pack instructions. Rinse with cold water and drain well.
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Preheat the oven to 200°C/Gas mark 6
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Place the remaining olive oil in a frying pan and cook the spring onion, garlic and red pepper gently for 3 - 4 minutes, remove from the heat and add the pasta and peas.
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Beat the eggs, Alpro soya alt. to milk, seasoning and oregano together in a bowl. Divide the pasta mixture between the muffin tins, crumble in the Feta and pour over the egg mixture and cook for 20 - 25 minutes.
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Meanwhile prepare the dressing; combine the pesto sauce and the Alpro soya alt. to yogurt Plain in a small bowl
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Allow the frittatas to cool for 15 minutes and remove from the muffin tins, serve with the pesto dressing and salad leaves.
These are lovely as a starter, also great for packed lunches or buffets