- ½ tsp olive oil, for greasing the baking dish
- 50g pasta, e.g. macaroni
- Water for boiling pasta
- A pinch of salt
- 1 leek, chopped
- 85g sweet corn
- 85g frozen green peas
- 2 large eggs (UK standard large eggs, where each egg is 63 – 73 grams)
- 150ml semi-skimmed milk
- 1 tbsp fresh thyme leaves
- 50g mature cheddar, grated
- 3 tbsp finely grated Parmesan
- Salt, to taste
- Black pepper, to taste
Tips! The frittata tastes even better with some spicy chili pepper in it. You can mix in chili sauce, chili powder, fresh chopped chili pepper or dried chilli flakes when you beat the eggs. Since the spiciness of chili varies, and also each person’s fondness of spicy food, it is difficult to give any recommendations about how much chili to add. An alternative is to serve chili sauce at the side and let each guest decide for themselves.
- Heat the oven to 175 degrees C.
- Grease a baking dish with olive oil. The baking dish should be at least 1.2 liters in size.
- Cook the pasta in salted water until it is al dente. Add leek, corn and peas and continue to cook until the vegetables have softened a bit.
- Drain the pasta and vegetables and put them in the baking dish.
- In a bowl, beat together eggs and milk. Stir in the thyme and most (but not all) of both cheeses. Pour into the baking dish and gently stir the ingredients together.
- Scatter the remaining cheese over the top of the frittata.
- Put in the oven and bake until the frittata is set and golden. This will usually take 30-40 minutes.
- Leave to cool a bit before you serve the frittata.