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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 

 

Main equipment required to make this Recipe

Shallow ovenproof dish

Colander

Mixing bowl

 

Key techniques required to make this Recipe

To Grease  To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.

 

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