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    Australian Cheddar Asparagus and Pasta Frittata

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    Australian Cheddar Asparagus and Pasta Frittata

    This frittata is perfect to take on a barbecue or picnic as it can be eaten at ambient temperature and is hassle-free to transport. It is also a great way to use up any leftover pasta from the night before.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4 - 6


    • 6 medium, organic, free-range eggs
    • 1 tbsp sundried tomato purée
    • 200ml Waitrose Milk
    • 250g Australian Mature cheddar cheese, grated
    • 250g bunched asparagus, trimmed and cut into 2.5cm pieces, blanched and drained
    • 6 salad onions, finely sliced
    • A handful of fresh parsley, finely chopped
    • 200g cooked spaghetti, roughly chopped (or any cooked, leftover pasta)
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6.
    2. Lightly grease a 23cm round or 20cm square flan dish or a deep, ovenproof frying pan with melted butter.In a large bowl, whisk together the eggs, sundried tomato purée and milk.
    3. Add the cheddar, asparagus, salad onions and parsley. Mix well and stir in the cooked pasta. Season and pour into the prepared dish or pan.
    4. Bake, covered, for 40-45 minutes or until the frittata is set and browned on top.
    5. Serve cut into squares or wedges and eat warm or at room temperature with our recipe for Avocado, Mozzarella & Sundried Tomato Salad.

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    Cook's tips

    Use cooked macaroni or any other short-shaped pasta instead of the spaghetti. Chopped steamed, baby spinach leaves can be used in this recipe instead of asparagus.


    Average user rating

    2 stars