Oven-baked pea, ham and pasta frittatas recipe
Healthy snacks for kids don't get much more satisfying than this! Packed with hearty fusilli pasta, shelled peas, thick-cut ham and fresh eggs these simple baked frittatas are really easy to make and perfect for packing up for the kids to enjoy whilst out and about.
See method- Serves 9 (makes 9 mini frittatas)
- 15 mins to prepare and 25 mins to cook
- 138 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 100g (3 1/2oz) fusilli or rigatoni pasta
- 150g (5oz) shelled peas, fresh or defrosted if using frozen
- 100g (3 1/2oz) thick-cut ham, sliced into matchsticks
- 8 eggs, lightly beaten
Each serving contains
- Energy
- 580kJ 138.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 10.2gProtein 10.9gFibre 0.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Take a nonstick 12-hole muffin tin and oil 9 of the 12 holes.
- Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain while still al dente; refresh under cool water then drain again. Put the cooled, cooked pasta, the peasand the ham matchsticks into 3 separate bowls.
- Transfer the beaten eggsto a jug and whisk in a little seasoning. Divide between the 9 oiled muffin tin holes, making sure an even amount goes into each. Divide the pasta, peas and ham between the muffin moulds, pushing them down into the beaten egg slightly. You can use clean hands or a spoon.
- Bake for about 20 minutes, until the frittatas are risen and just firm in the centre. Remove from the oven and leave to rest for 5 minutes before turning out. Serve with fresh green salad.
- See more Frittata recipes
Freezing and defrosting guidelines
Cook, chill and then freeze well wrapped for up to a month. Defrost in the fridge overnight and warm through in a moderate oven before serving.
