Easy oven frittata

Easy oven frittata

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(51 ratings)

Prep: 20 mins Cook: 40 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal277
  • fat12g
  • saturates6g
  • carbs29g
  • sugars28g
  • fibre3g
  • protein16g
  • salt0.72g
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  • ½ tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 85g fusilli or macaroni
  • 1 leek or 1 bunch spring onions, chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 85g frozen or canned sweetcorn
  • 85g frozen peas
  • 1 red pepper, deseeded and chopped
  • 2 large egg
  • 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)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (52)

Reni's picture

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

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.

lucyaitchison's picture

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.

poppy333's picture

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:)

rebeccarichards1999's picture

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

dpclough's picture

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.

trudseats's picture

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.

suewiggins's picture

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

carluccio's picture

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

gilliangol's picture

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!

loustar14's picture

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!

ljwarrington's picture

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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