Easy Oven Frittata
This cheesy pasta bake is a delightful medley of fusilli, sweetcorn, peas, and red pepper, all bound together with a savory mix of eggs, milk, and two kinds of cheese. Baked until golden and set, this dish is perfect for a comforting weeknight meal or a cozy family dinner. Serve it up with a fresh green salad for a wholesome and satisfying meal.
— Constant Cookbook
Ingredients
- ½ tsp olive oil
- 85g fusilli or macaroni
- 1 leek or 1 bunch spring onions, chopped
- 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)
Instructions
- Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
- 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.
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 277 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.72 milligram of sodium
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