Pasta frittata
It’s delicious hot or cold for lunch the next day.
233 cal
Serves 6
Prep time
0h 10m
Cook time
0h 25m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Preheat oven to 400° F (200° C). -
Step 2
In a bowl, whisk eggs and ground pepper; stir in cooked pasta. -
Step 3
In an ovenproof nonstick skillet (see tip below), heat oil over medium heat and cook onions, pepper, oregano and hot pepper flakes for about 2 minutes or until softened. -
Step 4
Stir in pasta and egg mixture; lifting around edges to let egg mixture flow to bottom. Continue to cook for about 5 minutes or until edges are set and bottom is golden brown. -
Step 5
Place skillet in oven and cook for about 10 minutes or until knife inserted in centre comes out clean. -
Step 6
Slide onto cutting board and cut into wedges. Serve immediately or cool for tomorrow’s lunch. For smaller hands, cut into finger size pieces and place in a thermos. Pack a container of salsa or pasta sauce for dipping.
Tips
-
To make a plastic- or wood-handled skillet ovenproof, simply wrap handle with foil before placing in the oven.
Nutritional information
Per serving (1 cup / 250 mL)
- Calories
- 233
- Protein
- 13 g
- Sodium
- 94 mg
- Potassium
- 184 mg
- Total fat
- 10 g
- Saturated fat
- 3 g
- Cholesterol
- 279 mg
- Carbohydrates
- 23 g
- Fibre
- 2 g
- Sugars
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
