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Pea & pasta frittata

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 597
  • Carbohydrates 53
  • Saturated Fat 12
  • Sugar 8
  • Protein 36
  • Fat 25
  • Fibre 7
  • Salt 1

Nutrition per serving

  • Calories 597
  • Carbohydrates 53
  • Saturated Fat 12
  • Sugar 8
  • Protein 36
  • Fat 25
  • Fibre 7
  • Salt 1

Ingredients

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

Method

  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.

  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.

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