This is my version of the allotment fritatta from one of my WeightWatchers cookbooks. The original uses potatoes and less eggs. This was a bit huge and filling but it's a bit difficult to do a one egg fritatta, but I hope that you remember to add the pasta to the pan before the eggs unlike me, who stared at the nicely drained pasta, went argh! and shoved it on top before grilling! Ad well delicious but filling and you can't really go wrong with all that green veg!
1/4 onion, chopped
1 small courgettes, sliced
25-30g dried pasta shapes
75g frozen peas
2 handfuls baby spinach leaves
1 tbsp skimmed milk
15g cheddar, grated
Preheat the grill.
Bring a pan of water to the boil, add the pasta and cook the pasta according to packet instructions, drain.
Heat a small frying pan and spray with cooking spray. Add the onions and courgette and cook for 4-5 mins, stirring often. Add the peas and spinach and cook for 2-3 more mins to wilt the spinach.
Beat the eggs and milk together, season with black pepper. Add the pasta to the veg pan, then pour into the frying pan. Cook over a medium low heat for 4-5 mins to set the base, then sprinkle with the cheddar. Transfer to the grill for 3-5 mins to set the surface. Remove and serve with a green salad.