Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Cook pasta in a large saucepan of boiling water for 2 minutes less than the packet instructions indicate; drain.
3.Meanwhile, heat oil in a medium frying pan over medium heat; cook onion and capsicum, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, until fragrant. Add pasta; toss until well combined. Spread mixture evenly into a greased 24cm (9½-inch) round ovenproof pie dish. Top with bocconcini and crumbled feta. Tear any large basil leaves in half; press half of the basil leaves into the mixture.
4.Whisk eggs in a large jug; season. Stir in parmesan. Pour egg mixture over pasta mixture; bake 20 minutes or until set and top is golden.
5.Scatter with remaining basil leaves. Cut into wedges to serve.
Alternatively, the frittata can be made in a 24cm/9½-inch non-stick ovenproof frying pan, cooked, covered, over a medium-low heat for 12 minutes, then transferred to a hot grill (broiler) for 3 minutes or until browned lightly. You will need an ovenproof frying pan if it goes under the grill (or cover the handle with a few layers of foil to protect it from the heat). You can use other short pasta, such as macaroni or penne.
Note
