Pasta is a convenient and delicious alternative to potato in omelettes, especially if you have some left over from a previous meal. This version, flavoured with ham and packed with vegetables, is complemented by a zucchini and tomato salad. It makes a simple but satisfying lunch.
100 g campanelle (pasta bells) or other shapes such as fusilli (spirals), or 250 g cooked pasta
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, thinly sliced
1 large red capsicum, seeded and chopped
100 g smoked ham, diced
½ cup (100 g) drained canned corn or frozen corn, thawed
6 green olives, pitted
6 large eggs
Tomato and zucchini salad
2 zucchini, coarsely grated and squeezed to remove excess moisture
4 ripe tomatoes, roughly chopped
2 tablespoons shredded fresh basil
2 tablespoons lemon juice
salt and pepper
If necessary, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Heat the oil in a large frying pan, add the onion and garlic and fry over a moderate heat until beginning to colour.
Stir in the capsicum and fry for a further 5 minutes or until softened.
Stir in the ham, corn, olives and pasta, then spread out the ingredients evenly in the pan.
Beat the eggs with 3 tablespoons water and seasoning to taste, and pour them into the pan.
Cook over a low heat for 8–10 minutes or until the omelette is almost set.
Meanwhile, preheat the grill.
Transfer the pan to the grill, placing it close to the heat.
Grill for a few minutes to set the top.
While the omelette is cooking, make the salad.
Stir the zucchini and tomatoes with the basil, lemon juice and seasoning to taste.
(The lemon juice draws out moisture from the zucchini, so do not mix the salad until you are ready to eat it.
)Serve the frittata, cut into wedges, with the salad.
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