Pasta and Herb Frittata

A quick vegetarian frittata made with fresh tagliolini, beaten eggs, and a variety of fresh aromatic herbs.

Easy Vegetarian Quick Pasta Eggs

Estimated Nutrition

Calories

1184

kcal / serving

1184 kcal total

Carbs

118.5g

per serving

118.5 g total

Fat

62.4g

per serving

62.4 g total

Protein

36.5g

per serving

36.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Butter

for frying

GrainsCereals

250

Tagliolini Pasta

fresh, blanched and drained

NutsSeeds

tbsp

Parsley

finely chopped, fresh

tbsp

Basil

finely chopped, fresh

tbsp

Chive

finely chopped, fresh

tbsp

Coriander

finely chopped, fresh

tbsp

Dill

finely chopped, fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Method

Preheat your oven to 180°C.

Whisk the eggs in a large bowl and stir in the pasta and chopped herbs.

Season the mixture with salt and black pepper.

Melt the butter in a small ovenproof frying pan and pour in the mixture.

Cook on the hob for 3 to 4 minutes until the bottom is lightly browned.

Transfer the pan to the oven and bake for 3 to 4 minutes until cooked through.

Slide the frittata onto a plate and cut it into slices to serve.