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Oven-baked pea, ham and pasta frittatas recipe

60 ratings

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
Healthy
Dairy-free

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

Why not try...

Tesco Plant Chef vegan mayo
Blended and seasoned until thick and silky

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
580kj
138kcal 7%
Fat
7g 9%
Saturates
2g 9%
Sugars
1g 1%
Salt
0.6g 10%

of the reference intake
Carbohydrate 10.2g Protein 10.9g Fibre 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 peas and the ham matchsticks into 3 separate bowls.

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Transfer the beaten eggs to 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.