Spinach and Noodle Frittata with Herb Salad

An oven-baked vegetarian frittata featuring wilted spinach, tagliatelle, sun-dried tomatoes, and Stilton, served with a fresh herb oil salad.

Vegetarian Quick Lunch Pasta Spinach Eggs

Estimated Nutrition

Calories

671.3

kcal / serving

1342.5 kcal total

Carbs

21.8g

per serving

43.6 g total

Fat

52.9g

per serving

105.8 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, beaten

Stilton With Apricots

Crumbled

GrainsCereals

Tagliatelle

Cooked according to packet instructions

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

To taste, freshly ground

handful

Parsley

Fresh flatleaf leaves

handful

Basil

Fresh leaves

handful

Chives

Roughly chopped

OilsFats

Olive Oil

For the frittata

Olive Oil

For the salad

Vegetables

100

Spinach

Leaves

piece

Sun-Dried Tomatoes

Chopped

Method

Preheat the oven to 180°C.

Heat olive oil in an ovenproof frying pan and cook the spinach until wilted.

Season beaten eggs with salt and pepper and add them to the pan with cooked tagliatelle.

Top the mixture with chopped sun-dried tomatoes and crumbled cheese.

Cook on the stovetop without stirring for 3 to 4 minutes.

Transfer the pan to the oven and bake for 5 minutes until the top is set.

Mix parsley, basil, and chives with olive oil in a bowl.

Slide the frittata onto a board and top with the herb salad to serve.