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Frittata di bietole al forno. Reheat the frying pan with 2 tbsp of the olive oil and carefully pour the linguine mixture into the pan. Sprinkle 12 cup of shredded parmesan in bottom of pie dish and top with vegetable mixture spread in an even layer. 4 cut frittata into portions and place in 2 airtight containers.
Melt the butter in a 10 inch cast iron skillet or other nonstick oven safe pan over medium heat. Just a handful of ingredients including eggs sweet corn spring onions and parmesan. Scatter with the remaining cheese and bake for 20 25 minutes or until golden.
But what makes this speedy frittata super extra special is pesto dotted all around the fluffy egg mixture which highlights the subtle flavour of the delicate courgette. Cool frittata in tin. Seal containers with lids and refrigerate overnight.
Shake the pan to spread the pasta and vegetables evenly frying over a medium heat for 2 3 mins to set the base. In a separate bowl toss the pasta with the pesto or herb sauce. Bake frittata for 30 minutes until top is puffed and golden brown.
Pour egg and pesto mixture on top and sprinkle with remaining cup cheese. When ready to eat at work top frittata with pesto and serve with rocket if desired. 13 cup basil pesto coarse salt and pepper 1 cup shredded fresh mozzarella 4 ounces divided.
Baked zucchini frittata is another idea for a quick and tasty summer lunch.
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