Pasta Frittata with Tomato Sauce from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 40 ml whole milk
• 300 g short pasta, cooked
• 1 onion, diced
• 4 large eggs
• 2 garlic cloves, finely chopped
• 1 small red chilli, finely chopped (optional)
• 70 g mature Cheddar, grated
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• a small handful of basil, leaves torn
• salt and black pepper to season
• 1 tsp tomato purée
• 1 × 400 g tin chopped tomatoes
• a small knob of unsalted butter (optional)
• a pinch of caster sugar (optional)