Instructions

1. 1

   Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain thoroughly.

   
   

2. 2

   Melt the butter in a large non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.

   
   

3. 3

   Preheat the grill. Beat the eggs, milk and herbs together, season, then pour into the frying pan. Sprinkle the cheese over the top. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, then slice into wedges. Serve hot, warm or cold, with salad.

   
   

4. 4

   Cook's tip: use cooked sliced new potatoes instead of pasta - you'll need about 300g.

   
   

Ingredients

• 100g pasta shapes, (such as penne, macaroni or farfalle)
• 15g butter
• 1 bunch spring onions, chopped
• 100g roasted red peppers, drained from the jar and chopped
• 6 eggs
• 4 tbsp milk
• 1 tbsp fresh herbs such as thyme, parsley or chives
• 100g mature cheddar
• 1 pinch ground black pepper
• 1 bag salad, to serve

Serves 4

Total time required 30 mins

• Preparation time: 10 mins
• Cooking time: 20 mins