Easy oven frittata

Ingredients

• 0.5 tsp olive oil 
• 85 g fusilli 
• 1  bunch spring onions chopped
• 85 g sweetcorn frozen canned
• 85 g peas frozen
• 1  bell pepper red deseeded chopped
• 2 large eggs 
• 150 ml semi-skimmed milk 
• 1 tbsp thyme leaves fresh (preferably lemon thyme)
• 50 g extra mature vegetarian chedder grated
• 2 tbsp parmesan finely grated (or vegetarian alternative)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 190C/fan 170C/gas
2. Grease a 1.2 litre baking dish with the olive oil.
3. Cook the pasta in salted boiling water in a large pan for 8 mins.
4. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened.
5. Drain, then tip into the baking dish and mix well.
6. Beat together the eggs and milk in a jug and add the thyme.
7. Mix the two cheeses together and add most of it to the egg mixture, then season.
8. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top.
9. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.