Spinach and noodle frittata with herb salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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Preheat the oven to 180C/350F/Gas 4.
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For the frittata, heat the oil in an ovenproof frying pan and cook the spinach until wilted.
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Season the beaten eggs with salt and freshly ground black pepper and add them to the pan, along with the cooked tagliatelle. Top with the chopped sun-dried tomatoes and crumbled cheese. Cook without stirring for 3-4 minutes.
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Transfer to the oven to cook for a further five minutes, or until the top is set.
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For the herb salad, mix the herbs together with the olive oil in a bowl.
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To serve, slide the frittata out onto a wooden chopping board and pile a handful of the herb salad in the centre.
Ingredients
For the frittata
- 1 tbsp olive oil
- 100g/3½oz spinach leaves
- 5 free-range eggs, beaten
- salt and freshly ground black pepper
- 75g/2¾oz tagliatelle, cooked according to packet instructions
- 5 sun-dried tomatoes, chopped
- 50g/1¾oz Stilton with apricots, crumbled
For the herb salad
- 1 handful fresh flatleaf parsley leaves
- 1 handful fresh basil leaves
- 1 handful chives, roughly chopped
- 2 tbsp olive oil
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