Easy oven frittata

Easy oven frittata

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(48 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
277
protein
16g
carbs
29g
fat
12g
saturates
6g
fibre
3g
sugar
28g
salt
0.72g

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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Method

  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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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slinkystardust's picture
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After taking on board the comments I added celery, carrots, extra egg and milk, added quite alot of paprika to the egg mix and sprinkled chilli flakes over the pasta before putting the mixture on. It was nice but there was still something missing. Will add chilli powder next time.

lhea-ibiza's picture
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yep very poor....very bland. I followed everyone's suggestions here - more pasta, much more seasoning, some spice, more varied vegetables...more milk, more egg, much more cheese.....and yeah....i thought it tasted watered down - not sure why...not idea tho. will eat the rest of it with some spicy sauce in a baguette or something!!

josephina86's picture
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I will admit I found it a bit bland myself, but my boyfriend, who is a lover of stodgy carbs, said it was like a delicious, healthier macaroni cheese! It's great for having ingredients you can get at a Tesco express, and being very easy. And yes, I would say double the quantities if you really want enough for 4 people, unless you are all sparrows!

lucyrumens's picture
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I don't rate this recipe. Seeing other people's comments I made the recipe for 4 for just 2 of us. I even added bacon and carrots and it was still only 'lunch size' and quite bland. Trouble is I also made one to freeze too! I don't think it will be coming out at dinner time.

djm6066's picture
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Have just made this for tea, and I must agree with most of the comments made.......the portions given are way too small for 4 people. I doubled the quantities, and added cayenne pepper, but it tasted bland. Don't think I'll be making it again though.

mounses2's picture
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Had to use up a few eggs and milk on their last legs so made this. I thought this was a bit bland, but all in all I think it is a good way to pull something together with pasta quite quickly. I'll probably make it again but like others will make a few changes/additions, maybe smoked chicken, salami etc to give more depth and flavour.

jaqui_sampson's picture
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Really underwhelmed by this. Despite variety of veg, strong cheese and adding halved cherry tomatoes to the mix, we still thought it was bland. Probably good for kids though.

aimz_clarke1988's picture

This was so easy and very summery. except I used goats cheese instead for parmasan. Its one of those recipes you can bung what ever you have in the fridge which is awsome if your a busy mum

splodgemeister's picture
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This was very nice but not the best dish I've ever made. I will make it again though, because as far as quick, cheap, store cupboard meals go this is a winner. But next time I'll add some chilli powder to give it some extra flavour and find something instead of the lemon thyme which I wasn't to keen on.

clamic's picture
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A firm family favourite

jburton's picture
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This was lovely, although i do agree about the quantities. I added Bacon, Chestnut mushrooms, celery, and a small green pepper, i completely forgot the Sweetcorn and peas, oops, but it all came out great.I also added 3 eggs instead of two and 225ml milk instead of 150ml (because of extra egg) Its served two comfortably, we also had a big pile of homegrown Spinach with it, i definitely recommend this recipe.x

mrsb85's picture
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I agree with all the comments that the quantities are all wrong and my husband and I just found it too bland and nothing special...

barrogill's picture
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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.

sphilip's picture

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.

lucy99's picture
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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.

jessicalb89's picture
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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!

jessicalb89's picture
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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!

charlie87's picture
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Tasty lunch time meal, quick and easy to prepare, refreshingly different and really good for you. Everyone gave it a thumbs up!

saulmani's picture
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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.

bethocallaghan's picture
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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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