Vegetable frittata

Preparation Time - 15 minutes
Cooking Time - 60 minutes

Ingredients (serves 6)
• 1/3 cup (70g) risoni pasta
• 1 tbs olive oil
• 1 medium onion, chopped
• 1 medium zucchini, halved lengthways, sliced thinly
• 100g mushrooms, sliced
• 150g sliced leg ham, chopped
• 1 medium tomato, chopped
• 2 tbs parsley
• 6 eggs, lightly whisked
• Salt & pepper

Method
1. Preheat oven to 180°C. Grease and line base of a 20cm round or square cake pan.
2. Cook pasta in large pan of boiling salted water until tender. Drain.
3. Heat oil in large frying pan and cook onion, zucchini and mushrooms for 3 minutes until just tender.
4. Combine pasta, vegetable mixture, ham, tomato, parsley and eggs in large bowl and mix well. Season with salt and pepper.
5. Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.

Notes
• Can be served as a side to steak or chicken, or just serve as a main with salad.