1/2 pkg (340 g) Italpasta Wholesome Grains Penne Rigate
2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
1/2 cup (125 mL) cubed ham (about 1/2-inch cubes)
1 onion, finely chopped
2 cloves garlic, minced
1 cup (250 mL) peas, thawed
8 eggs, beaten
1/4 cup (60 mL) milk
1/4 tsp (1 mL) each salt and freshly ground pepper
1/2 cup (125 mL) shredded mozzarella cheese
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped parsley
- Preheat oven to 350°F (180°C). Cook pasta according to package directions. Rinse under cold water and drain well.
- Heat oil in a 10-inch (25 cm) non-stick ovenproof skillet set over medium heat. Add ham, onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until onions are soft. Add peas and cook for 2 minutes more. Meanwhile, whisk eggs with milk, salt and pepper. Stir in cooked pasta, mozzarella, Parmesan cheese and parsley.
- Add egg mixture to skillet. Reduce heat to medium-low and cook for 3 to 5 minutes or until bottom of frittata is set. Transfer to oven. Bake for 35 minutes or until set.
- Let stand for 2 to 3 minutes. Cut into wedges and serve.
Substitute onion with a leek, if desired.
Per serving (1/8 recipe):
Calories 242; Fat 11g; Cholesterol 196mg; Sodium 330mg; Carbohydrates 21g; Fibre 3.5g; Sugar 3.5g; Protein 14.5g