Cheese and pasta frittata
( SERVES 3 )
Photo by Rachael Hale-McKenna
Leftover ends of cheese from the cheeseboard and the pasta you cooked too much of get a delicious second life.
- Heat oven to 200C.
- Whisk eggs and cream in a large bowl, add bacon, cheeses, asparagus, herbs, lemon zest and pasta, stir to combine and season to taste.
- Heat oil in a deep 25cm ovenproof frying pan over high heat, add mixture and cook until starting to set around edges. Transfer to oven and bake until set (6-10 minutes).
- Turn out to serve, sprinkled with extra chopped herbs and cut in to wedges. There should be enough for a couple of lunches tomorrow, it travels well.