Add to Cookbook

Pasta Frittata

  • Serves 4-6
Pasta Frittata

In place of potatoes use ravioli and just add a salad.


  • 300 gram packet fresh ravioli
  • 1 onion, peeled and finely sliced
  • 200 grams feta cheese, diced (marinated feta is nice)
  • 6-8 eggs
  • ¾ cup cream


  • about 12 semi-dried or sun-dried tomatoes in oil, well drained


  1. Cook the pasta in boiling salted water for about 5 minutes. Drain well.
  2. Heat a dash oil in a large frying pan and cook the onion over a moderate heat until well cooked.
  3. Add the ravioli and feta cheese and toss well.
  4. Beat the eggs with a good pinch salt and pepper and then blend with the cream. Pour into the frying pan.
  5. Cover and cook over a low heat for 20 minutes. Brown under a hot grill. Alternatively if you're cooking in an oven-proof frying pan bake at 190ºC for 25 minutes.
  6. Finely slice the tomatoes and chop the parsley and sprinkle over the top before serving in wedges.

Comments (0)

Please login to submit a comment.