Easy oven frittata

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Results 1-20

• 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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• Lucy

  02 December 2008

  Lucy commented on this recipe

  This went down well. It is basically like a pasta omlette but it made a change to the usual pasta bake. I used mixed herbs as Idid not have lemon thyme. I will probably make again as it is a great store cupboard standby.

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• Beth

  03 December 2008

  Beth rated and commented on this recipe

  

  Not bad - slightly bland - not convinced by the quantities though - 4 people - I used extra eggs and pasta and it only seemed to serve 2.

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• Reni

  12 December 2008

  Reni rated and commented on this recipe

  

  Really pleased I've discovered this recipe - I love one-dish meals that use ingredients you generally have on hand. It's a cross between a pasta bake and an omelette.

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• Charlie87

  17 January 2009

  Charlie87 rated and commented on this recipe

  

  Tasty lunch time meal, quick and easy to prepare, refreshingly different and really good for you. Everyone gave it a thumbs up!

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• Jessica

  15 February 2009

  Jessica commented on this recipe

  I made this for my lunch today and it was really nice I'm a student living in halls so i have to try and change the quantities to suit just one person as i only cook for myself, so i used the following quantities: 25g wholewheat pasta half a bunch of spring onion 1/3 of a red pepper half a pack of green beans (as i had them left over in the fridge) 1 large organic egg 120ml of low fat unsweetened soya milk 25g organic mild cheddar cheese half a tbsp of lemon thyme I skipped on the parmesan as i'm a vegetarian and i have never successfully found a parmesan made with vegetable rennet rather than animal rennet, and i must admit i think the flavour of this was missing from it. Nevertheless, it was still nice and i would make it again!

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• Jessica

  15 February 2009

  Jessica rated and commented on this recipe

  

  I made this for my lunch today and it was really nice I'm a student living in halls so i have to try and change the quantities to suit just one person as i only cook for myself, so i used the following quantities: 25g wholewheat pasta half a bunch of spring onion 1/3 of a red pepper half a pack of green beans (as i had them left over in the fridge) 1 large organic egg 120ml of low fat unsweetened soya milk 25g organic mild cheddar cheese half a tbsp of lemon thyme I skipped on the parmesan as i'm a vegetarian and i have never successfully found a parmesan made with vegetable rennet rather than animal rennet, and i must admit i think the flavour of this was missing from it. Nevertheless, it was still nice and i would make it again!

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• sammy cooks

  08 July 2009

  sammy cooks rated and commented on this recipe

  

  Serves 4 mice! Not nearly enough, I would double the quantity if I cooked it again. Found it to be quite dry and a bit bland. Didn't go down particularly well with hubby and teenage sons.

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• sphilip

  26 July 2009

  sphilip commented on this recipe

  I thought it needed a bit of a kick and the second time around added a generous sprinkling of chilli powder, spinach puree and paprika flavoured salami. Much much better with the additions.

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• Kate Mc

  31 July 2009

  Kate Mc rated and commented on this recipe

  

  Using a tin of Campbell's condensed cream of mushroom soup and adding one large egg, no milk, was also very tasty. The addition of some Pepperami or crispy chopped bacon really adds flavour too. All in all a great basic recipe that is constantly tweekable.

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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 (or vegetarian alternative)

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Difficulty and servings

Serves 4

Preparation 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 (or vegetarian alternative)

per Serving

277 kcalories, protein 16g, carbohydrate 29g, fat 12 g, saturated fat 6g, fibre 3g, sugar 28g, salt 0.72 g

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