Ingredients
- 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
Preparation
- If necessary, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain well.
- 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.
- Crusty bread is a good accompaniment.