500g packet San Remo Pulse Pasta Chickpea Spirals
2 tbsp Extra Virgin Olive Oil
1 brown onion, thinly sliced
250g punnet cherry tomatoes, halved
1 bunch kale, stalks removed and leaves chopped
100g goats cheese
Sea salt flakes and freshly ground black pepper
Bring a pot of salted boiling water to the boil and cook pasta as per packet directions. Drain, refresh under cold water and drain again.
In a medium frypan, heat olive oil over a medium heat. Add onion and allow to cook gently for 10 minutes or until soft and slightly caramelised. Add tomatoes and kale, tossing gently to combine. Season with salt and pepper and allow kale to wilt down until it has almost halved in size.
Add the cooled cooked pasta to the tomato and kale mixture, then crumble the goats cheese on top.
In a separate bowl, add eggs, milk, salt and pepper together, whisking to combine, then gently pour this over the tomato and kale mixture in the pan.
Turn the frypan down to a medium-low heat, cover with a lid and allow the frittata to cook through (about 5 minutes).
Once the frittata has set, carefully turn out onto a plate and season with a little more salt.