FRITTATA RECIPES EASY RECIPES

FRITTATA RECIPES - BBC GOOD FOOD

Frittata recipes - BBC Good Food image

This baked egg dish, similar to omelette, works served both hot and cold and with a vast array of fillings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY OVEN FRITTATA RECIPE - BBC GOOD FOOD

Easy oven frittata recipe - BBC Good Food image

Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day

Provided by Good Food team

Categories Dinner, Lunch, Pasta, Snack

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 277 calories, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.72 milligram of sodium

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EASY OVEN FRITTATA RECIPE - BBC GOOD FOOD

Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Pasta, Snack
Cuisine Italian
Calories 277 calories per serving

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.

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PASTA FRITTATA RECIPE - NYT COOKING

This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: “The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension.”
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 286 per serving

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