Easy oven frittata

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Good Food

8 ratings

Recipe by Good Food

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1. Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
2. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
3. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

per Serving

277 kcalories, protein 16g, carbohydrate 29g, fat 12 g, saturated fat 6g, fibre 3g, salt 0.72 g

Latest comments and suggestions

• ljwarrington

  12 February 2008

  ljwarrington rated and commented on this recipe

  

  super easy and super tasty - use any vegetables you've got in the fridge! great, but i would say it doesn't quite serve four with the amounts given.

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• Loustar14

  13 February 2008

  Loustar14 rated and commented on this recipe

  

  A really easy dish to make and a nice change from the usual tomatoey pastas. However the amount of pasta given in the recipe is definately not enough to serve four. I recommend using the same recipe with a higher quantity of pasta!

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• gill.g

  19 April 2008

  gill.g rated and commented on this recipe

  

  Very easy to make and with a slight adjustment of quantities it works well. A very tasty meal - the addition of lemon thyme was excellent!

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• Foodie

  05 May 2008

  Foodie commented on this recipe

  Needs more pasta and something, maybe chilli for a bit more flavour.

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• lucifer

  13 May 2008

  lucifer rated this recipe

  

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• SueWiggins

  28 August 2008

  SueWiggins rated and commented on this recipe

  

  Simple and quick, and made with store cupboard standbys. I would make it again!

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• troodle

  15 September 2008

  troodle commented on this recipe

  This was lovely, I used green beans, mushrooms & baby corn instead. My eight year old wants to know when im making it again! Thats a thumbs up then.

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• emmawemma

  24 September 2008

  emmawemma rated this recipe

  

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• Fluffy

  30 September 2008

  Fluffy rated and commented on this recipe

  

  Disappointing. I didn't care for the lemon thyme, and the dish was otherwise a bit bland. The family ate it, but with no real enthusiasm. Not one I'll make again.

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• bec

  30 September 2008

  bec rated and commented on this recipe

  

  Really tasty, really easy to do, definately would recommend!

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• poppy333

  03 October 2008

  poppy333 commented on this recipe

  i am a total novice at cooking but i managed this. i used brown pasta and it worked well. Even my hungover boyfriend enjoyed it:)

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Ingredients

• ½ tsp olive oil
• 85g fusilli or macaroni
• 1 leek or 1 bunch spring onions, chopped
• 85g frozen or canned sweetcorn
• 85g frozen peas
• 1 red pepper , deseeded and chopped
• 2 large eggs
• 150ml semi-skimmed milk
• 1 tbsp fresh thyme leaves (preferably lemon thyme)
• 50g extra mature vegetarian chedder , grated
• 2 tbsp finely grated parmesan

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• ½ tsp olive oil
• 85g fusilli or macaroni
• 1 leek or 1 bunch spring onions, chopped
• 85g frozen or canned sweetcorn
• 85g frozen peas
• 1 red pepper , deseeded and chopped
• 2 large eggs
• 150ml semi-skimmed milk
• 1 tbsp fresh thyme leaves (preferably lemon thyme)
• 50g extra mature vegetarian chedder , grated
• 2 tbsp finely grated parmesan

per Serving

277 kcalories, protein 16g, carbohydrate 29g, fat 12 g, saturated fat 6g, fibre 3g, salt 0.72 g

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