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Picnic Frittata CD PIC 55mins plus chilling
Serves 4 Cold Shellfish Seafood Pasta Vegetables Picnics Gluten Wheat Dairy free
Ingredients 75g/3oz Short Cut Pasta, eg Penne, Macaroni 100g/4oz Shelled Prawns 1 Carrot, grated 50g/2oz Frozen Peas 50g/2oz Cheddar Cheese, grated 8 Eggs, beaten 25g/1oz Onion, very finely chopped Salt and Black Pepper 1 teasp Chilli Powder
Instructions
1. Preheat the oven to 180C, 350F, Gas mark 4 and grease a large shallow ovenproof dish.
2. Bring a large pan of heavily salted water to the boil, add the pasta
and cook for 10-12 minutes until tender. Drain well and rinse under cold water.
Drain again. 3. Layer the cooked pasta,
shrimp, grated carrots, peas, and cheese in the ovenproof dish. 4. In a mixing bowl, combine the eggs with the remaining ingredients then
pour over the pasta layers. Bake in the oven for 30-40 minutes until the eggs are cooked through and
set. Cool then refrigerate until ready to serve. 5. To serve - cut into squares or wedges and serve chilled or at room temperature.
More Frittata Recipes | More Picnic Recipes | Summer Recipes | What's in Season
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