Easy Pea & Pasta Frittata Recipe : Ready in 20 Minutes!

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Looking for a brilliant way to use leftover pasta? This pea and pasta frittata transforms simple ingredients into a restaurant-quality dish that’ll have everyone asking for seconds. Whether you’re planning egg dishes for dinner or need a quick breakfast solution, this veggie frittata delivers incredible flavor with minimal effort.

This Italian-inspired frittata recipe combines fluffy eggs, creamy parmesan, sweet peas, and pasta shells into one gorgeous dish. The fresh mint adds an unexpected brightness that elevates this beyond typical oven baked frittata recipes. Best of all, it comes together in just 20 minutes from start to finish.

Table of Contents

What Makes This Frittata Special?

Unlike heavy bacon frittata or potato frittata variations, this lighter version celebrates fresh vegetables and herbs. The pasta adds satisfying texture while keeping you full for hours. It’s perfect for using up leftover pasta shells, making it both economical and delicious.

This recipe works beautifully as:

• A protein-packed breakfast that beats standard frittata recipes breakfast options
• Quick egg dishes for dinner when paired with a crisp green salad
• Meal prep portions that reheat perfectly
• An impressive brunch centerpiece

Ingredients You’ll Need

Ingredient	Amount	Notes
Large eggs	5	Room temperature works best
Milk	200ml	Whole milk creates creamiest texture
Parmesan cheese	80g	Finely grated, or vegetarian alternative
Pasta shells	200g	Cooked according to package directions
Fresh mint	½ pack	Chopped, about 2 tablespoons
Frozen peas	200g	No need to thaw
Butter	1 tbsp	For greasing the pan
Salt and pepper	To taste	Season generously
Green salad	For serving	Optional but recommended

Essential Equipment

To make this perfect veggie frittata, you’ll need a few key tools. A quality oven with a reliable grill function ensures even cooking. Use a medium frying pan that’s ovenproof – this is crucial since the frittata finishes under the grill.

You’ll also need mixing bowls for whisking the eggs, a reliable whisk or electric mixer for incorporating air into the eggs, and measuring cups and spoons set for precise ingredient portions. A cutting board and chef’s knives make chopping the mint quick and easy.

Step-by-Step Instructions

Preparing the Egg Mixture

1. Position your oven rack in the upper third and heat the grill to its highest setting
2. Crack 5 large eggs into a large mixing bowl
3. Add 200ml milk and whisk vigorously until completely combined and slightly frothy
4. Stir in 40g of the finely grated parmesan (save the rest for topping)
5. Fold in the chopped mint, cooked pasta shells, and frozen peas
6. Season generously with salt and freshly ground black pepper

Cooking the Frittata Base

1. Place your ovenproof frying pan over medium heat
2. Add 1 tablespoon butter and swirl to coat the entire pan surface
3. Pour in the pasta and egg mixture, distributing ingredients evenly
4. Cook without stirring for approximately 5 minutes until the edges begin to set
5. The center should still be slightly runny – this is perfect

Finishing Under the Grill

1. Scatter the remaining 40g parmesan evenly over the top
2. Transfer the pan to your preheated oven grill
3. Cook for 10 minutes until the top is golden brown and the center is fully set
4. Watch carefully to prevent burning – every grill varies in intensity
5. Remove when a knife inserted in the center comes out clean

Serving Your Frittata

Carefully slide the frittata onto a large serving plate. Let it rest for 2-3 minutes before slicing – this helps it hold together beautifully. Cut into 4-6 generous wedges and serve with a fresh green salad dressed with lemon vinaigrette.

Pro Tips for Perfect Results

Temperature Control: Medium heat is crucial when cooking the base. Too high and the bottom burns before the top sets; too low and you’ll get a rubbery texture.

Pasta Selection: While shells work wonderfully, you can use any short pasta shape. Penne, fusilli, or farfalle all work beautifully in this veggie frittata.

Fresh vs Frozen Peas: Frozen peas actually work better here – they release less moisture than fresh, preventing a soggy frittata.

Mint Matters: Don’t skip the mint! It adds incredible freshness that distinguishes this from standard frittata recipes breakfast offerings.

Make It Your Own: Add crumbled feta, sun-dried tomatoes, or sautéed mushrooms for variation. This base recipe adapts easily to whatever you have on hand.

Storage and Reheating

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the whole frittata in a 350°F oven for 10 minutes.

This frittata also freezes beautifully. Wrap individual slices in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this frittata ahead of time?
Absolutely! Prepare the egg mixture the night before and store it covered in the refrigerator. In the morning, simply heat your frying pan, melt the butter, and proceed with cooking. The frittata also tastes delicious at room temperature, making it perfect for brunch buffets.

What can I substitute for parmesan?
Try pecorino romano, aged cheddar, or gruyere. For a dairy-free version, nutritional yeast provides a cheesy flavor without actual cheese. You can also explore vegan frittata adaptations using chickpea flour.

Can I make mini frittata recipes using this base?
Yes! Divide the mixture among greased muffin tins and bake at 375°F for 15-20 minutes. These mini versions are perfect for meal prep and portion control. Use a muffin pan and adjust cooking time as needed.

How do I know when the frittata is fully cooked?
The center should be set but still slightly jiggly when you gently shake the pan. A knife inserted in the middle should come out clean. The top will be golden brown with slightly crispy edges.

Can this be adapted for keto frittata recipes?
Simply omit the pasta and add extra vegetables like zucchini, bell peppers, or spinach. The egg and cheese base already fits perfectly into keto frittata recipes guidelines.

What’s the difference between this and egg white frittata recipes?
This recipe uses whole eggs for richness. For egg white frittata recipes, use 10 egg whites instead of 5 whole eggs and reduce the cheese slightly for a lighter result.

Is this suitable for vegetarians?
Yes! Use vegetarian parmesan or another vegetarian cheese alternative. The recipe is already meatless, unlike bacon frittata versions.

Nutritional Benefits

This pea and pasta frittata packs impressive nutrition into every slice. Eggs provide complete protein and essential vitamins. Peas add fiber, vitamin K, and plant-based protein. Parmesan contributes calcium and additional protein. The pasta offers complex carbohydrates for sustained energy.

Each serving delivers approximately 350 calories, 18g protein, 35g carbohydrates, and 14g fat. It’s a balanced meal that satisfies without weighing you down.

Why This Recipe Works

The magic happens when the creamy egg mixture meets the starchy pasta. As the frittata cooks, the pasta absorbs some egg mixture while releasing starch, creating an incredibly tender, cohesive dish. The peas burst with sweetness, the mint adds brightness, and the parmesan delivers that umami punch.

Cooking on the stovetop first sets the bottom and sides, while the grill finish ensures a perfectly golden top without overcooking the eggs. This two-step method, common in oven baked frittata recipes, guarantees even cooking throughout.

Serving Suggestions

This versatile frittata shines at any meal:

• Breakfast: Serve with whole grain toast and fresh fruit
• Lunch: Pair with a mixed green salad and crusty bread
• Dinner: Add roasted vegetables and a light soup
• Brunch: Present alongside other egg dishes for dinner options

The fresh green salad provides the perfect contrast to the rich, creamy frittata. Dress it simply with olive oil, lemon juice, salt, and pepper to let the frittata take center stage.

Final Thoughts

This pea and pasta frittata proves that simple ingredients can create extraordinary results. It’s economical, uses pantry staples, and transforms leftovers into something special. Whether you’re exploring veggie frittata options or looking for creative egg dishes for dinner, this recipe deserves a permanent spot in your rotation.

The beauty of frittata recipes lies in their flexibility. Master this basic technique, and you’ll have endless possibilities. From bacon frittata to potato frittata to countless veggie combinations, the fundamental method remains the same.

Ready to create restaurant-quality meals at home? This frittata is your starting point. It’s foolproof, forgiving, and absolutely delicious.

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Equipment Used in This Recipe

• Oven – For finishing the frittata under the grill
• Frying Pans – Ovenproof non-stick pan essential for this recipe
• Mixing Bowls – For whisking eggs and combining ingredients
• Measuring Cups and Spoons Set – For precise ingredient measurements
• Cutting Board – For chopping fresh mint
• Chef’s Knives – For preparing ingredients
• Kitchen Utensils – Spatula for sliding frittata onto plate

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