Greens, Goat's Cheese and Pasta Frittata

Ingredients

• 3 oz Pasta ((75g) I used fusilli)
• 6 Free Range Eggs
• Handful of spring greens and purple sprouting broccoli
• 3 - 4 oz soft goat's cheese ((75 - 100g))
• 1 tsp olive oil
• salt and pepper to taste

Instructions

1. 1

   Put the pasta on to cook. Meanwhile prepare the greens by shredding the leaves and cutting the broccoli stalks lengthwise. Place in a colander and rinse, then wilt by pouring a kettle of boiling water over them. Crack the eggs into a bowl and lightly whisk, add pepper and salt to taste. When the pasta is cooked drain, cool by rinsing in water, return to the saucepan and add a little oil and stir well (this prevents it sticking together). Add the pasta, greens (reserving some broccoli stalks), 2/3 of the cheese to the eggs and stir well.

2. 2

   Warm a frying pan, add a glug of olive oil, pour in the egg mixture and cook slowly over a low heat without stirring. Arrange the remaining broccoli and goat's cheese on top of the egg mix. Leave to cook for about 5 to 10 minutes until the eggs start to solidify. Finish cooking under the grill. When cooked the fritatta will have puffed up and have started to brown.

3. 3

   Leave to set for a few minutes and then carefully slide onto a plate. Serve warm.