Pea, pesto and pasta frittata

125ml Fortini Compact Multi Fibre neutral flavour
6 eggs
150g cooked pasta (any small pasta works well, here macaroni was used)
150g frozen peas
1 tsp dried mixed herbs
2 tsp pesto green or red
80g grated parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste

1. Cook pasta following the package instructions. Once cooked, drain and cool by running the pasta under cold water. Drain and set aside. Preheat the oven at 170°C.
2. Crack the eggs into a large bowel, season with salt and pepper and whisk together. Once mixed add the pesto, dried mixed herbs, and parmesan cheese and stir everything together. Add Fortini Compact Multi  Fibre (Neutral) and mix again. Finally, add the cooked pasta and peas and mix ensuring everything is combined.
3. Using an oven safe fry-pan, place it over low/medium heat and add oil to pan. Once hot, pour the egg mixture into pan.
4. Cook mixture until the bottom is set. Then transfer pan to oven and bake until the top is set (5-10 minutes).**
5. Once cooked remove from the oven. Serve hot or at room temperature, or allow to cool and chill in the fridge until needed.

Chef's tips:

• Any vegetables can be used such as sweetcorn, mushrooms, spinach, onions.
• Serve hot, room temperature or cold.
• Great for lunch boxes, parties, picnics. 
• Serve with roasted veg or a side salad.
• This makes a great meal to make ahead of time, and it will keep in the fridge for 3 days.

**Do not cook Fortini Compact Multi Fibre at high heat as it may destroy the vitamin and mineral content of the product. Always test the temperature of the food before serving.