Tasty recipes| meal occasion Snacks | ||
| serves 6 | ||
| preparation 10 minutes cooking time 25 minutes | ||
| nutrition per serving 262 KCal |
ingredients
- 35 g pasta small and shapes - cochiglette
- 1 tbsp olive oil
- 3 pieces onion spring, topped, tailed and finely sliced
- 1 piece garlic clove crushed
- 15 g peas defrosted
- half piece red pepper medium, deseeded and chopped
- 3 pieces eggs large
- 3 tbsp Alpro soya alternative to milk
- 50 g feta cheese crumbled
- half tbsp oregano dried
- bag seasoning
- 1x6 piece muffin tin, greased
preparation
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.
Preheat the oven to 200°C/Gas mark 6
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.
Beat the eggs, Alpro soya milk alternative, 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.
Meanwhile prepare the dressing, combine the pesto sauce and the Alpro soya plain alternative to yogurt in a small bowl
Allow the frittatas to cool for 15 minutes and remove from the muffin tins, serve with the pesto dressing and salad leaves.
tip
These are lovely as a starter, also great for packed lunches or buffets
| Alpro products you can use in this recipe | ||