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Olive oil, to grease two teaspoons olive oil two zucchini, ends trimmed, coarsely grated six green shallots, white part only, finely chopped two garlic cloves, crushed about one hundred and fiftyg (one cup) frozen baby peas, thawed four eggs four egg whites two hundred and thirtyg (two cups) cooked penne pasta one hundred and twentyg (one/two cup) fresh low-fat ricotta, crumbled two tablespoons chopped fresh mint two tablespoons chopped fresh chives Mixed salad leaves, to serveStep one Preheat oven to about one hundred and eightyC. Brush a round twentycm (base measurement) springform pan with oil to grease. Pea Mint Pasta Frittata Recipe. Line the base and side with non-stick baking paper. Step two Heat the oil in a large non-stick frying pan over medium-high heat. Add the zucchini and cook, stirring, for one-two minutes. Add the, shallot (Recipes by ingridients shallot) garlic and peas and cook, stirring, for one minute or until heated through. Transfer to a large heatproof bowl. Step three Whisk together the eggs and egg whites in a medium bowl. Add the egg, pasta, ricotta, mint and chives to the zucchini mixture and stir until well combined. Season with pepper. Step four Pour the pasta mixture into the lined pan. Pea Mint Pasta Frittata Recipe. Bake in oven for twenty-five-thirty minutes or until set and golden. Set aside for about ten minutes to cool slightly. Remove from the pan and cut into wedges. Pea Mint Pasta Frittata Recipe. Serve with mixed salad leaves.. Pea Mint Pasta Frittata Recipe.
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