5 large eggs
80g parmesan (or vegetarian alternative), finely grated, plus extra to serve
200g pasta shells, cooked following pack instructions
½ pack mint, chopped
200g frozen peas
1 tbsp butter
green salad, to serve
Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese and the other ingredients – except the butter – and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.