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🍝 Vegetable Pasta Omelet in the Oven (Frittata veneta)

590 kcal · 30 min · 4 servings

Ingredients

• 150 g frozen peas
• 1 red bell pepper
• 150 g corn (drained weight; canned)
• 350 g whole wheat penne
• salt
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 20 g parmesan (1 piece)
• 5 g parsley (0.25 bunch)
• 6 eggs
• 100 ml milk (3.5% fat)
• 50 ml whipping cream
• pepper

Instructions

1. 1. Let the peas thaw.
2. 2. Wash the bell pepper.
3. 3. Cut the bell pepper in half lengthwise.
4. 4. Remove the seeds and the white inner walls.
5. 5. Cut the pepper flesh into narrow, small strips.
6. 6. Drain the corn in a sieve.
7. 7. Rinse the corn under cold water.
8. 8. Let the corn drain well.
9. 9. Cook the pasta in boiling salted water according to package instructions.
10. 10. Cook the pasta until very al dente.
11. 11. Drain the pasta.
12. 12. Rinse the pasta with cold water to stop the cooking process.
13. 13. Let the pasta drain well.
14. 14. Peel the shallot.
15. 15. Peel the garlic.
16. 16. Finely chop the shallot.
17. 17. Finely chop the garlic.
18. 18. Heat 2 tablespoons of oil in a tall, ovenproof pan.
19. 19. Sauté the shallot and garlic until translucent over medium heat.
20. 20. Add the prepared vegetables to the pan.
21. 21. Sauté the vegetables briefly.
22. 22. Fold the pasta into the vegetable mixture.
23. 23. Grate the Parmesan finely.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Chop the parsley coarsely.
27. 27. Whisk the eggs with the milk and cream.
28. 28. Stir the grated cheese into the egg mixture.
29. 29. Season the egg mixture with salt and pepper.
30. 30. Fold the chopped parsley into the egg mixture.
31. 31. Pour the egg mixture over the pasta mixture in the pan.
32. 32. Let the mixture set for a short moment.
33. 33. Preheat the oven to 200 °C (Fan: 180 °C; Gas: Level 3).
34. 34. Bake the omelet in the preheated oven for 10 to 15 minutes.

Nutrition per serving

• kcal: 590
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 68 g