This is a great dish for the picnic table and is both affordable and delicious.


  • 0.5 kg Pasta left over or freshly cooked

  • 8 Eggs

  • 1 cup Parmesan grated

  • 250 g cooked peas

  • 3 chopped Tomatoes

  • 150 g Bacon or pancetta if desired.Cut into small cubes.

  • 4 sliced basil leaves

  • Extra Virgin Olive Oil

  • Salt

  • Pepper


  • 1.

    Beat eggs well, add parmesan, cooked peas, tomatoes, basil and pancetta if desired.

  • 2.

    Mix well.

  • 3.

    Add pasta and mix thoroughly.

  • 4.

    Taste for salt and pepper.

  • 5.

    Smear a large non-stick frypan with olive oil and place on high heat until oil is very hot.

  • 6.

    Pour in mixture.

  • 7.

    Cook for one minute and then place in 200C oven for 10 minutes.

  • 8.

    Remove from oven.

  • 9.

    Hold plate on top of frypan and turn frittata upside down on to plate.

  • 10.

    Add a little oil to frypan, heat on stove and slide frittata back into frypan.

  • 11.

    Place in oven for 7 minutes or until cooked.

  • 12.

    Serve hot or cold.


Extra special if you can drizzle some Truffle oil over the frittata once it is cooked and still hot!

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Posted by Caroline109Report
To save the pain of flipping this over, I ccoked it on the stove and finished it under the grill, TOO EASY (LAZY!) Tasty and easy on yer Neil!
Posted by sh@rp.iReport
Simple and elegant. Great way to use up any left over pasta, love Armando!!
Posted by LifeStyle FOODReport
Russ thanks for pointing that out. Have changed the video to the correct one.