Pea & mint pasta frittata

Appetizing Pea & mint pasta frittata Recipe

This budget-friendly meal has all the boxes ticked for good health and good taste.
Pea & mint pasta frittata
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • Olive oil, to grease

  • 2 teaspoons olive oil

  • 2 zucchini, ends trimmed, coarsely grated

  • 6 green shallots, white part only, finely chopped

  • 2 garlic cloves, crushed

  • 150g (1 cup) frozen baby peas, thawed

  • 4 eggs

  • 4 egg whites

  • 230g (2 cups) cooked penne rigate

  • 120g (1/2 cup) fresh low-fat ricotta, crumbled

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh chives

  • Mixed salad leaves, to serve


  • Step 1

    Preheat oven to 180°C. Brush a round 20cm (base measurement) springform pan with oil to grease. Line the base and side with non-stick baking paper.

  • Step 2

    Heat the oil in a large non-stick frying pan over medium-high heat. Add the zucchini and cook, stirring, for 1-2 minutes. Add the shallot, garlic and peas and cook, stirring, for 1 minute or until heated through. Transfer to a large heatproof bowl.

  • Step 3

    Whisk together the eggs and egg whites in a medium bowl. Add the egg, pasta, ricotta, mint and chives to the zucchini mixture and stir until well combined. Season with pepper.

  • Step 4

    Pour the pasta mixture into the lined pan. Bake in oven for 25-30 minutes or until set and golden. Set aside for 10 minutes to cool slightly. Remove from the pan and cut into wedges. Serve with mixed salad leaves.

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