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🍝 Oven Frittata with Pasta, Peas, and Feta

408 kcal · 30 min · 4 servings

Ingredients

• 100 g peas (frozen)
• 2 garlic cloves
• 1 onion
• 2 sprigs mint
• 50 g reduced-fat feta cheese
• 1 tbsp olive oil
• 150 g cooked whole wheat spaghetti (from approx. 60 g uncooked pasta)
• pepper
• 4 eggs

Instructions

1. 1. Let the peas thaw.
2. 2. Peel the garlic and the onion.
3. 3. Finely chop the garlic and the onion.
4. 4. Wash the mint.
5. 5. Shake the mint dry.
6. 6. Pluck the mint leaves from the stems.
7. 7. Roughly chop the mint leaves.
8. 8. Cut the feta cheese into small cubes.
9. 9. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas: setting 2-3).
10. 10. Heat the olive oil in an oven-safe pan.
11. 11. Sauté the onions and garlic over medium heat for 1 minute until translucent.
12. 12. Add the cooked pasta to the pan.
13. 13. Fry the pasta briefly.
14. 14. Add the peas to the pan.
15. 15. Season the mixture with salt and pepper.
16. 16. Whisk the eggs in a separate bowl.
17. 17. Lightly season the eggs with salt and pepper.
18. 18. Pour the eggs over the pasta mixture in the pan.
19. 19. Sprinkle the chopped mint over the frittata.
20. 20. Distribute the feta cheese cubes over the frittata.
21. 21. Place the pan in the preheated oven.
22. 22. Bake the frittata for 10 to 12 minutes until set.
23. 23. Remove the frittata from the pan and place it on a plate.
24. 24. Serve the pasta frittata.

Nutrition per serving

• kcal: 408
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 27 g