Oven frittata


This baked frittata is crunchy on the top and soft inside. It’s good hot for dinner, and it’s just as good for packed lunch tomorrow. The vegetables make it rainbow-like in a cheesy kind of way. I like it because you cook all the veg in with the pasta, which allows me more time to think about how much I like baked cheese.

You don’t need to stick to this recipe too closely. Use whatever veg you have that you like to eat with pasta and cheese. If you don’t keep kosher, I hear that folks these days like to add bacon to everything.


300g pasta
1 small tin of sweetcorn
100g frozen peas
1 red pepper
1 large tomato
1 bunch spring onions
1 clove crushed garlic (optional)
4 eggs
250ml milk
100g low fat cheddar, grated

Serves: 4
Calories: 510
Takes 15-20 minutes to prep, and 25 minutes to bake

Stage one: Preheat your oven to 190C/fan170C.

Stage two: OK, now the way you organise the next bit depends on how fast you chop. The next thing I do when I make this recipe is start to boil the pasta. I used penne, which takes 12 minutes to cook. the reason you need to plan is this: I put all of the vegetables except the garlic in to boil alongside the pasta 3 minutes before the pasta is done. So basically, it’s up to you whether you chop some of the vegetables before you start to boil the pasta, or whether you want to speed chop the veg during the 9 minutes you have after the water hits the pasta. The vegetable prep you need to do is: de-seed and slice the tomato, slice the red pepper, chop the spring onions as finely as you like, drain the tin of sweetcorn, and weigh out the frozen peas. If you’re not confident about doing this in 9 minutes, do it before you start to boil the pasta. However you’re doing it, put all the veg in with the boiling pasta 3 minutes before the pasta is cooked, then drain when it’s done and put it in a rectangular roasting dish.


Stage three: In a bowl, add half the grated cheese, the eggs and the milk. Season well. I add the crushed garlic at this stage. Here is a caveat – only add the garlic if you really like garlic. It will make the dish very garlicky. I’m good with that, but it’s not for everyone. Mix it all together. Pour it over the pasta and mix it all up so the cheese is distributed evenly. Sprinkle the leftover cheese over the top.


Stage four: Yay, the work bit is done! Time for baked cheese. Put in the oven for around 25 minutes, or until the cheese is baked, the centre is set, and the pasta is looking golden and crunchy. Serve with some basil torn roughly over the top. You could put a green salad next to it, but this dish is not exactly lacking in vegetables and I hate to detract from the cheese.


2 responses »

  1. Instead of bacon, if you can get good smoked salmon offcuts, grill those till crunchy and add them as broken up bits or long strips if your offcuts lend themselves to it. They acquire the crunchy-crisp saltiness of grilled bacon, and are a wonderful way of varying your frittata– plus they’re full of protein, and if well grilled will shed most of their fat, so a low calorie ingredient.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s