Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Jar of artichoke hearts, chopped
20g dry weight pasta *
2 teaspoons olive oil *
1/4 jar red pepper, diced *
10g butter *
3 large eggs, beaten and then strained *
1 tablespoon grated cheese *
Salt and freshly ground black pepper *
Optional: add leafy greens eg chard, spinach or kale

* items sold at Get Loose

Method

Cook your pasta of choice for 6 mins, and drain.
Pat dry with a clean tea towel to remove any excess moisture.
Heat 1 teaspoon of the olive oil in a frying pan. Add diced pepper and artichokes and cook for 5 mins.
Add the butter to the pan and stir.
Remove from the heat and transfer to a mixing bowl and allow to cool for 5 minutes.
Stir in the pasta and beaten eggs, mixing well. Season to taste.
Add the remaining oil to the pan and put over moderate heat.
Pour in the frittata mixture. Lower the heat after a minute and cook for another 8 minutes.
The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre.
Sprinkle the cheese over the top and place the pan under preheated grill and cook until golden.
Serve with salad or mini roast potatoes