This is a lunch idea, which you can make the night before for dinner and keep a slice or two over to bring to lunch with you the following day - therefore covering both dinner and lunch in one go. It is great eaten either hot or cold. If you want to make it as a single serve, simply reduce the below ingredients to half (using just 1 small cooked chicken breast).
200g dried baby elbow pasta
Extra virgin oil (EVOO)
1 small-medium BBQ chicken, skin removed, fresh torn into bite-size strips or chunks
1 small red + green capsicum seeds + stalk removed, cut into bite-sized pieces
5-6 scallions, thinly sliced
3 cloves garlic, peeled + minced
200g baby spinach
Handful basil leaves, finely chopped
10 medium-sized eggs
100g vintage cheddar cheese, grated, plus extra for topping
30g Parmesan cheese, grated
Pinch chilli flakes
Salt + freshly ground black pepper
Lemon wedges for serving (optional)
Half-fill a large pot with salted and oiled water, bring to a rolling boil over high heat, add the pasta and cook for 8 minutes until almost al dente. Drain and toss in 1 tablespoon EVOO. Allow pasta to cool, then add into a large mixing bowl, along with the chicken; capsicums; scallions; garlic and basil, stirring to combine.
Add half cup water to a small saucepan, bring to the boil over high heat, add the spinach an cook over medium/high heat for 1-2 minutes or until just wilted, drain and squeeze out excess water then chop finely. Add to the above pasta ingredients.
Crack the eggs into a measuring jug, whisk together then add the two grated cheeses; chilli flakes and a good seasoning of salt and freshly ground black pepper. Stir together then pour into the pasta mixture, coating everything together thoroughly.
Tip the contents of the bowl into a large, deep frying pan ~ note: you will need to use one which you can place under a hot grill, so be mindful of plastic handles etc.
Fry over a low to medium heat for 10-15 minute or until the egg is just set. Remove the frittata from the heat, sprinkle the top with a good handful of extra grated vintage cheddar then place under a hot grill until the top is golden and bubbling.
Serve hot or cold, with a wedge of lemon (latter optional).