Frittata with Penne

Ingredients list for Frittata with Penne

• 5 Eggs
• 2 cups Penne Pasta boiled
• 2 medium Onions
• 2 tablespoons Olive oil
• 1 Medium green capsicum
• 1 1/2 tablespoon Garlic finely chopped
• 1 cup Tomato concasse
• 1/4 cup Tomato puree
• to taste Salt
• 1 teaspoon Dried mixed herbs
• 1 teaspoon Red chilli flakes
• 15-20 Fresh basil leaves
• to taste Crushed black peppercorns
• 1 Small green capsicum finely chopped for topping

Method

1. Slice 1 onion. Heat 1 tbsp olive oil in a non-stick pan.
2. Cut green capsicum into thin strips. Add onion to the hot olive oil in the pan and saute.
3. Roughly chop remaining onion. Heat remaining olive oil in a non-stick wok.
4. When the onion in the first pan becomes soft, add capsicum and mix. Add chopped onion to the second pan and saute.
5. Break eggs and put them in a bowl and whisk well. Add salt and whisk again. Add the egg mixture to the onion-capsicum mixture and mix well and cook.
6. Add garlic to the second pan and mix well.
7. Stir the egg mixture again, cover and cook. When the underside is golden, flip, cover again and let the other side cook similarly.
8. Add tomato concasse to the second pan and mix and saute till the colour deepens. Add tomato puree and mix. Add salt and ¼ cup water and mix well. Add dried herbs and red chilli flakes and mix. Add basil leaves and mix. Add crushed black peppercorns and mix. Reduce heat and let it cook.
9. Once the egg frittata is done place it on the worktop.
10. Add penne pasta to the sauce in the second pan and mix well.
11. Cut the frittata into strips the size of the penne pasta and add to the pasta mixture and mix gently.
12. Transfer into a serving dish, top with finely chopped green capsicum and serve immediately.

Nutrition Info