Pasta Omelette with Colorful Vegetables (Frittata Veneta)

Ingredients

• 150 g Frozen Peas
• 1 red bell pepper
• 150 g corn (drained weight; canned)
• 350 g whole wheat penne
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 20 g Parmesan (1 piece)
• 5 g parsley (0.25 bunch)
• 6 Eggs
• 100 ml milk (3.5% fat)
• 50 ml heavy cream
• Pepper

Instructions

1. 1.

   Let the peas thaw. Wash the bell pepper, halve it, remove seeds and white membranes, and slice into thin strips. Drain the corn in a sieve, rinse under cold water, and let drain well.

2. 2.

   Cook the pasta in boiling salted water according to package instructions until very firm, then drain, shock with cold water, and drain again.

3. 3.

   Peel and finely chop the shallot and garlic. Heat 2 tbsp oil in a tall oven‑proof pan over medium heat, sauté the shallot and garlic until translucent. Add the vegetables, stir briefly, then mix in the pasta. Grate the parmesan. Wash the parsley, shake dry, and roughly chop. Beat the eggs with milk, cream, and cheese; season with salt and pepper, fold in parsley, and pour over the noodle mixture. Let set for a moment, then bake in a preheated oven at 200 °C (180 °C fan‑forced) for 10–15 minutes until done. Remove, break into pieces, and serve.