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Pea & pasta frittata cut into 8 slices

Pea & pasta frittata

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A star rating of 3.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well – pack into lunchboxes for the next day

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal597
fat25g
saturates12g
carbs53g
sugars8g
fibre7g
protein36g
salt1g
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Ingredients

  • 5 large eggs
  • 200ml milk
  • 80g parmesan (or vegetarian alternative), finely grated
  • 200g pasta shells, cooked following pack instructions
  • ½ pack mint , chopped
  • 200g frozen peas
  • 1 tbsp butter
  • green salad , to serve

Method

  • STEP 1

    Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.

  • STEP 2

    Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.

Goes well with

Recipe from Good Food magazine, May 2018

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Overall rating

A star rating of 3.9 out of 5.9 ratings
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