Leftover Pasta & Veg Frittata
- 400 g leftover cooked pasta
- Around 100 g leftover cooked mixed vegetables
- 4 large free-range eggs
- 2 tbsp Hellmann's Real Mayonnaise
- 60 g Parmesan
- 1 tbsp olive oil
- handful fresh basil to serve
Preheat your grill to 200℃.
Beat the eggs with Hellmann’s real mayonnaise and half the parmesan. Stir in leftover pasta and vegetables, breaking apart with a wooden spoon if necessary. Season to taste.
Heat a tablespoon of oil in a medium sized frying pan on a medium heat. Add the pasta mix, lightly pressing down so that the pasta is evenly distributed. Cook for 4-5 minutes until the bottom is set and lightly golden.
Place tomatoes on top and sprinkle over the remaining cheese. Place under a hot grill for another 3-4 minutes or until the egg is set and the cheese is bubbling.
Tear basil over the frittata and serve in slices, warm or at room temperature, with a green salad.