This veggie frittata uses leftover pasta instead of potatoes to add bulk and has a wickedly clever secret ingredient to add creaminess without the need for cream – a good dollop of mayonnaise!
Bring a pan of water to the boil and blanch the broccoli, cut into small florets, for 2 minutes. Remove with a slotted spoon and add the pasta to the broccoli water. Continue to cook for 8-10 minutes, or until al dente. Drain and set aside.
Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in an ovenproof, non-stick frying pan and gently fry the finely chopped spring onions, broccoli and tomatoes for 2-3 minutes. Add the cooked pasta to the pan for bulk and stir to combine.
Whisk the mayonnaise for creaminess with the milk until smooth, then whisk in the eggs. Pour the egg mixture into the pan and scatter over the cheese. Transfer to the oven and bake for 25 minutes, or until puffed up and golden and set in the middle. Leave to cool for 10 minutes in the pan, before serving in wedges with the salad on the side.