Spinneyfields Mature Cheddar Pasta Frittata
Recipe: Spinneyfields Mature Cheddar Pasta Frittata
The Spinneyfields Mature Cheddar Pasta Frittata is a Spanish classic with a British twist. Cut into portion controlled wedges to serve hot with vegetables or potato wedges for a main meal menu item or cold for a salad or deli bar option.
Total time required about 30 minutes
15 Free Range Eggs (large)
250g Pasta Shapes of choice…try penne, macaroni or even spaghetti
250g frozen Peas
250g chopped roasted green or red Peppers (for ease, try product in jars)
Optional: a few Sundried Tomatoes (chopped)
Good handful of chopped fresh Parsley or Chives
2 teaspoons English Mustard
250g Spinneyfields Grated Mature Cheddar
50g Grated Formaggio cheese
Ground Black Pepper to season
50g crunchy Cheese & Breadcrumb blend (Optional)
Method for the Mature Cheddar Pasta Frittata
Cook the pasta in boiling water until al dente. Add peas for final minute of cooking. Drain and rinse with cold water. Stir in the red peppers and sundried tomatoes. This can be made in advance.
In a jug, blend the eggs, milk, herbs and mustard and season with black pepper.
Melt the butter in a high-sided frying pan. Layer the ingredients as follows: add half the pasta mix and spread over the base of the pan, pour over half of the egg mix and add half of the Spinneyfields Grated Mature Cheddar. Then repeat with the remaining ingredients, finishing with the remaining Mature Cheddar and the grated Formaggio cheese on the top of the frittata.
Cook on the hob over a low heat until set, about 10- 12 minutes.
For a real crunchy treat, try topping with a crunchy cheese and breadcrumb blend
Brown off under a pre-heated grill.
Allow to cool slightly before slicing into wedges.
If you have a go at this recipe for our delicious Mature Cheddar Pasta Frittata then let us know your thoughts in the comments at the bottom of this page.
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