Soul Food

Venetian Frittata with Noodles and Vegetables

Average: 4.8 (5 votes)
(5 votes)
Venetian Frittata with Noodles and Vegetables
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Health Score:
85 / 100
30 min.
ready in 1 hr
Ready in

Healthy, because

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Nutritional values

This frittata (omelette cake) with high-fibre wholemeal pasta and lots of fresh vegetables is easy and good to prepare. Eggs, milk and parmesan provide a lot of the body building material protein and together with the noodles provide a long-lasting filling.

Don't let yourself be talked into the selection of vegetables: every vegetable you like is suitable! That's why the frittata is also great for using up vegetable leftovers.

1 serving contains
(Percentage of daily recommendation)
Calorie642 cal.(31 %)
Protein29 g(30 %)
Fat24 g(21 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E4.3 mg(36 %)
Vitamin K46.8 μg(78 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.5 mg(36 %)
Folate173 μg(58 %)
Pantothenic acid2.4 mg(40 %)
Biotin27.4 μg(61 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C72 mg(76 %)
Potassium645 mg(16 %)
Calcium214 mg(21 %)
Magnesium94 mg(31 %)
Iron3.9 mg(26 %)
Iodine21 μg(11 %)
Zinc3.8 mg(48 %)
Saturated fatty acids8.1 g
Uric acid119 mg
Cholesterol346 mg
Complete sugar6 g


150 grams green Peas (frozen)
1 Red Bell pepper
150 grams Corn (Kernals)
350 grams Penne
1 shallot
1 garlic clove
olive oil
6 eggs
100 milliliters milk
50 milliliters Whipped cream
3 Tbsps freshly grated Parmesan
peppers (freshly ground)
2 Tbsps parsley (cut into strips)
How healthy are the main ingredients?
CornWhipped creamParmesanparsleysaltshallot

Preparation steps


Preheat the oven to 200° C (approximately 395° F) top and bottom heat.


Thaw the peas. Rinse the peppers, cut in half, remove the seeds and ribs, and cut into thin strips. Rinse the corn in a colander and drain well.


Cook the pasta in boiling salted water until al dente. Transfer to a colander, run cold water over the top to stop the cooking process, and drain well. 


Peel the shallot and garlic and chop finely. Warm 2 tablespoons oil in a pan over medium heat. Add the shallot and garlic and cook until translucent and softened. Add the vegetables and sauté briefly. Add the noodles to the vegetable mixture and toss to combine. Beat the eggs with the milk, cream, and cheese. Season with salt and pepper. Stir in the parsley. Pour the egg mixture over the pasta and vegetables. Bake in the preheated oven for 10 to 15 minutes, or until the eggs are cooked and set. Carefully remove the frittata from the pan and place on a cutting board or serving plate. To serve, cut into pieces.