Frittata with Penne

Cuisine
Italian
Course
Noodles and Pastas
Level Of Cooking
Medium
Calories
1211
Carbohydrates
49.8
Protein
105.8
Fat
65.4
Fibers
Vitamin B12- 4.5mcg

Ingredients

Eggs
5

Penne pasta boiled

Onions

Olive oil

Green capsicum

Garlic finely chopped

Tomato concasse

2 cups
2 medium
2 tablespoons
1 medium
1 tablespoon

1 cup

Tomato puree

Salt

Dried mixed herbs

Red chilli flakes

Fresh basil leaves

Crushed black peppercorns

Green capsicum finely chopped for topping

1/4 cup
to taste
1 teaspoon
1 teaspoon
15-20
to taste
1

Method
Step 1

Slice 1 onion.

Step 2

Heat 1 tbsp olive oil in a non-stick pan, add sliced onion and saut till translucent.

Step 3

Cut green capsicum in thin strips. Roughly chop remaining onion.

Step 4

Heat remaining olive oil in non-stick wok, add chopped onion and saut till light brown.

Step 5

Add capsicum strips to the pan and mix well.

Step 6

Break eggs in a bowl and whisk well. Add salt and whisk again. Add the egg mixture to the pan and mix well. Cover
and cook till the underside is done. Open the lid, flip and cook on the other side. This is Frittata.

Step 7

Add garlic to the wok and saut for a minute. Add tomato concasse and mix well. Add tomato puree and mix well.
Cook for 2-3 minutes. Add salt, 2 tbsps water, dried herbs, chilli flakes and basil leaves and mix well. Add crushed
peppercorns and mix well. Add penne pasta and mix well.

Step 8

Place the frittata on worktop, cut into long strips and add to the wok. Cook till it gets heated through.

Step 9

Transfer on a serving platter, top with chopped capsicum and serve hot.