Oven-baked pea, ham and pasta frittatas – with Italian Herb Smoked Garlic
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Oven-baked pea, ham and pasta frittatas - with Italian Herb Smoked Garlic

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
1 – 2 Italian Herb Smoked Garlic cloves very finely minced

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.
Cook the pasta in plenty of boiling water 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.

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, Italian Herb Smoked Garlic 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.
Freezing and defrosting guidelines

Cook, chill and then freeze well wrapped for up to a month. Defrost in the fridge overnight and warm through in a moderate oven before serving.


Acknowledgements

Based on a recipe featured by Tesco Real Food


SMOKED GARLIC

Buy Italian Herb Smoked Garlic


 

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