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

Nutrition per serving

  • kcal 597
  • fat 25g
  • saturates 12g
  • carbs 53g
  • sugars 8g
  • fibre 7g
  • protein 36g
  • salt 1g


  • 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


  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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