Venetian Frittata with Noodles and Vegetables
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.
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.