Pasta Frittata

November 2, 2012 at 10:01 am



  • 500g Vegeroni tri coloured spiral pasta
  • 1/2 cup marinated eggplant and capsicum strips (these are in jars and usually have garlic in them too if not add 2 cloves crushed garlic to your recipe)
  • 1 1/2 cup diced pumpkin ( about 2 cm pieces)
  • 250g punnet Cherry tomatoes, halved
  • 250 g finely chopped spinach (I used frozen)
  • 1 leek halved lengthways and finely sliced
  • 1 tsp vegetable oil
  • 300 ml thickened cream
  • 6 eggs, lightly whisked
  • 1 cup parmesan
  • Olive oil spray


1. Boil pasta as per instructions until just al-dente. Strain. Set aside.

2. Pre-heat oven to 190 degrees.

3. Prepare a 22 cm springform pan with baking paper on base and spray sides with oiive oil spray.

4. Place pumpkin on a baking tray lined with baking paper and spray with olive oil, season toss and cook in oven until soft and just starting to colour.

5. In a pan on medium heat add oil and cook leek until soft, season and add defrosted spinach stirring fir about 1 -2 minutes. Set aside and toss through the pumpkin and marinated peppers with eggplants when cooked.

6. In a bowl add lightly whisked eggs, 3/4 cup of the parmesan (set aside remaining parmesan), and cream. Season.

7. Combine all the ingredients including pasta and mix well. Place on the prepared springform pan.

8. Top with cherry tomatoes and sprinkle with remaining parmesan. Bake for about 45 minutes until the top is nice golden brown and frittata is almost set. Allow to cool about 15 minutes before serving. Enjoy:-)