Leftover frittata with pasta, peas and Alpine cheese

Leftover frittata made with pasta from the day before, eggs, milk, peas, Alpine cheese and chives, set in the pan and finished in the oven. Lunch for 4 in 30 minutes.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 355 kcal per serving
• Protein: 22 g
• Fat: 17 g
• Carbs: 27 g

Ingredients

• 300g cooked pasta from the day before
• 6 eggs
• 150g peas
• 60g Alpine cheese
• 100ml milk
• 1 tbsp olive oil
• 1 bunch of chives
• 1/2 tsp salt
• 1/2 tsp pepper

Method

You’ll need: oven · frying pan · chopping board · knife · grater

1. Preheat the oven to 200 °C (180 °C fan). Whisk the eggs and milk, grate the Alpine cheese and snip the chives.
2. Stir half the cheese, the chives, salt and pepper into the eggs and mix in the pasta and peas.
3. Heat the olive oil in an ovenproof frying pan, pour in the mixture and let it set over a medium heat for 5 min, until the edge is firm.
4. Scatter the remaining cheese over the top and bake the frittata for 10 to 12 min at 200 °C, until firm in the middle and golden brown on top.
5. Leave it to rest for 3 min and cut it into pieces.

Good to know

Leftover pasta is too good for the bin. In a frittata it turns crisp outside and juicy inside, whether it's spaghetti, fusilli or penne. With frozen peas and a little cheese, lunch is ready.

Swaps

Peas → spinach, peppers or other leftover veg. Alpine cheese → Emmental or feta. Pasta → rice or potatoes from the day before. Milk → water.

Cooking tips

Pasta from the day before without sauce works best. Pasta in tomato sauce works too; then leave out the cheese and season with basil.

Storage

Keeps for 2 days in the fridge; eat it cold from the lunchbox or briefly warmed in a frying pan.

Allergens

Contains egg, milk and gluten (pasta). Suitable for children. Suitable in pregnancy, as the frittata is baked through.