Easy oven frittata

30-60 minutes 4 servings 400 kcal or less bake bbc good food canned sweetcorn extra mature vegetarian chedder family fresh thyme leaves frozen pea frozen peas fusilli italian kids large egg large eggs leek leeks mains olive oil over an hour parmesan pasta red pepper red peppers semi-skimmed milk vegetarian parmesan-style cheese

N/A

Source

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)

Method

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.