If you've cooked too much pasta make use of it in this frittata.
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Splash of oil
1 leek, thinly sliced
½ cup milk
200g cooked pasta
Handful of cheese (whatever you have, feta works well)
Salt and pepper
Heat a splash of oil in a frypan over a medium heat. Add the leeks and cook for 5 to 10 minutes until they are soft.
While the leeks are cooking, whisk the eggs and milk together, add the cheese and season with salt and pepper.
Add the pasta to the leeks in the frypan and then pour over the egg mixture. Cook for about 5 minutes, until the egg is nearly cooked.
Grate parmesan over the top. Put the pan under the grill to brown the top and finish cooking.
To serve, place a plate over the pan and turn it upside down. Hopefully your frittata will turn out! If not you may need to loosen it a little with a knife before turning over. Now place the serving plate on top of the frittata and turn over again. Garnish with some chopped herbs and serve with a good chutney and salad.