Smoke Beef and Pasta Frittatas

Smoke Beef and Pasta Frittatas

Ingredients:

* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Way to make it:

1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized frying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all gentle. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.

2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.

3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove from the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.

4. Take the frying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble around the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.
5. After a few minute, lower the temperature and cook for 6-8 minutes.

6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquid egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.

7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.