Easy oven frittata

Easy oven frittata

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(70 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Leeks

    Leek

    lee-k

    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 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)
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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aimz_clarke1988
17th May, 2010
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
9th Apr, 2010
3.05
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
12th Dec, 2009
5.05
A firm family favourite
jburton's picture
jburton
3rd Dec, 2009
5.05
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
6th Sep, 2009
3.05
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
31st Jul, 2009
4.05
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
26th Jul, 2009
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
8th Jul, 2009
2.05
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
15th Feb, 2009
4.05
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
15th Feb, 2009
4.05
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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