- 100g (4oz) macaroni, penne or farfalle
15g (½oz) butter
1 chopped bunch of spring onions
100g (4oz) chopped and drained roasted red peppers (from a jar)
6 medium eggs
4 tbsp milk
1 tbsp chopped fresh thyme, parsley or chives
100g (4oz) grated Belton Farm Cheddar
Freshly ground black pepper
Salad, to serve
Cook the pasta in boiling water for 8-10 minutes, until just tender. Rinse with cold water and drain accordingly.
Melt the butter in a non-stick frying pan and gently fry the spring onions for 3-4 minutes, then add the pasta and peppers, stirring them through.
Pre-heat 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.