Creamy courgette pasta with mushroom, pea and butterbean sauce
Who doesn’t love pasta? Especially when it’s creamy and sneaks in some vegetables without the […]
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Servings 4
For a quick and easy breakfast recipe, this vegetable frittata is a go-to for the summer months. It makes a great start-of-the-day meal but is also perfect for lunch-boxes and weekend picnics.
Why not let your children choose their favourite fillings!
Ingredients:
4 eggs
Handful of mushrooms – chopped
Handful of cherry tomatoes – chopped
80 ml milk (oat milk is a great substitute)
Freshly chopped chives
Directions:
- Preheat the oven to 180C
- In a bowl whisk up the eggs with the milk
- Place the chopped mushrooms and tomatoes in an ovenproof dish and top with the egg mixture. Add half of the chopped chives and bake in the oven until the egg is fully cooked.
- Cut into strips and sprinkle the remaining chives over the top to finish.