Baked Creamy Pasta Frittata with Eggs, Cheese, and Peas

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This Baked Creamy Pasta Frittata with Eggs, Cheese, and Peas is a heartwarming, flavor-packed dish that combines the richness of eggs and cheese with the creaminess of sour cream and the brightness of spring onions, peas, and parsley. It’s a delightful fusion of baked pasta casserole and frittata—easy to prepare and incredibly satisfying. Whether you serve it as a brunch dish, a weeknight dinner, or a make-ahead meal for busy days, it will bring comfort to your table.

With ingredients like canned peas, sour cream, and pantry pasta, this recipe is affordable, flexible, and delicious. Best of all, it’s a fantastic way to use leftover pasta in a new, exciting way.

Preparation Details

Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Cuisine: Mediterranean-inspired comfort food

Ingredients

  • 250 g pasta (penne, fusilli, or elbow macaroni work well)

  • 5 large chicken eggs

  • Salt, to taste

  • Dried garlic, to taste

  • 1 tablespoon olive oil

  • 1 bunch fresh parsley, chopped

  • 1 ripe tomato, chopped

  • 150 ml sour cream

  • 30 g butter

  • 1 bunch spring onions, chopped

  • 1 tablespoon vegetable oil (for cooking)

  • 1 can (approx. 300 g) canned peas, drained

  • 40 g mayonnaise

  • 100 g cheese (cheddar or gouda), grated

  • Extra parsley for garnish (optional)

Step-by-Step Directions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add pasta and cook until al dente according to package instructions.

  3. Drain and toss with a bit of olive oil to prevent sticking. Set aside to cool.

2. Prepare the Egg Mixture

  1. In a large mixing bowl, beat the 5 eggs until smooth.

  2. Season with salt and a generous pinch of dried garlic.

  3. Add in the sour cream and mayonnaise and whisk until creamy and combined.

3. Prepare the Vegetables

  1. In a skillet, heat the butter and vegetable oil over medium heat.

  2. Add the chopped spring onions and sauté for 2–3 minutes until tender.

  3. Stir in the chopped tomato and cook for 3–4 minutes until softened.

  4. Mix in the drained canned peas and cook for 1 more minute. Remove from heat and let cool slightly.

4. Combine Ingredients

  1. Add the cooked pasta to the egg-sour cream mixture.

  2. Stir in the sautéed vegetables and half of the grated cheese.

  3. Fold in the chopped parsley and mix everything well.

5. Bake the Frittata

  1. Preheat oven to 180°C (356°F).

  2. Grease a baking dish with butter or a little oil.

  3. Pour the entire mixture into the prepared baking dish and smooth the top.

  4. Sprinkle the remaining grated cheese evenly over the surface.

6. Finish and Serve

  1. Bake for 30–35 minutes, or until the top is golden and the center is set.

  2. Let rest for 10 minutes before slicing.

  3. Garnish with fresh parsley before serving.

Nutritional Information (Per Serving)

  • Calories: 385

  • Protein: 17g

  • Carbohydrates: 33g

  • Fat: 20g

  • Fiber: 3g

  • Sodium: 410mg

  • Calcium: 18% DV

Origin and Popularity

This dish blends the idea of a frittata, traditionally Italian, with the convenience and heartiness of a baked pasta casserole. Popular across Mediterranean households, baked egg-pasta dishes are especially beloved in Eastern Europe, Greece, and the Middle East. This fusion version is creamy, affordable, and incredibly versatile, making it ideal for home cooks everywhere.

Using sour cream and mayonnaise gives it a rich, tangy flavor, while canned peas and herbs add a garden-fresh twist. It’s often found in family gatherings, holiday spreads, and meal prep plans because it reheats well and serves a crowd.

Why You’ll Love This Recipe

  • Creamy, cheesy, and hearty comfort food

  • Quick to make with pantry ingredients

  • Great for brunch, dinner, or leftovers

  • Easily customizable with other vegetables or proteins

  • Kid-friendly and perfect for picky eaters

Health Benefits

  • Eggs provide high-quality protein and essential vitamins

  • Spring onions are rich in vitamin K and antioxidants

  • Canned peas offer fiber, plant-based protein, and vitamins A and C

  • Tomatoes are packed with lycopene and vitamin C

  • Parsley adds freshness and boosts immunity with vitamin K

  • The mix of dairy and vegetables helps balance out the carbs from the pasta

Serving Suggestions

  • Serve warm with a crisp garden salad and vinaigrette

  • Pair with roasted vegetables or steamed broccoli

  • Enjoy with a side of garlic bread or crusty rolls

  • Serve with a spoonful of Greek yogurt or sour cream

  • Perfect for a weekend brunch table with orange juice or tea

Cooking Tips

  • Use day-old or leftover pasta for better texture

  • Don’t overcook the vegetables—they’ll soften further during baking

  • If using fresh peas, blanch them briefly before sautéing

  • Grate cheese from a block for better meltability

  • Resting the frittata before slicing helps it hold its shape

Variations to Try

  • Meat lover’s version: Add diced ham, cooked bacon, or shredded chicken

  • Vegetarian upgrade: Add sautéed spinach, mushrooms, or bell peppers

  • Spicy twist: Add chopped jalapeños or chili flakes to the egg mixture

  • Low-carb: Use cooked cauliflower instead of pasta

  • Dairy-free: Use plant-based sour cream, cheese, and mayo

Conclusion

This Baked Creamy Pasta Frittata with Eggs, Cheese, and Peas is the ultimate combination of comfort and convenience. With simple, familiar ingredients and a flavor profile that pleases all ages, it’s a go-to dish for busy weeknights, weekend brunches, or lazy Sundays. The creamy texture, mild savory flavor, and beautiful presentation make it a hit every time you make it.

It’s also endlessly adaptable—swap ingredients, adjust herbs, or add in what’s already in your fridge. Once you try this hearty frittata, it’s sure to become a regular on your home menu.

10 Comprehensive FAQ Section

1. Can I use a different type of pasta?

Yes! Short pasta like penne, rotini, or macaroni work best. Avoid long noodles like spaghetti unless cut.

2. Can I make it ahead of time?

Absolutely. Assemble the dish a day in advance and bake just before serving.

3. Is it freezer-friendly?

Yes. Let it cool completely, then slice and freeze portions in airtight containers.

4. What cheese works best?

Cheddar, gouda, mozzarella, or any mild melting cheese is ideal. You can also mix in parmesan for depth.

5. Can I use Greek yogurt instead of sour cream?

Yes! It adds a slightly tangier flavor but works just as well.

6. How long does it keep in the fridge?

Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave.

7. Is it suitable for kids?

Definitely! The creamy texture and mild flavors make it very kid-friendly.

8. Can I use frozen peas instead of canned?

Yes. Thaw and drain them first, then sauté briefly to remove excess moisture.

9. What if I don’t like mayonnaise?

You can skip it or substitute with more sour cream or a spoonful of cream cheese.

10. How do I prevent the top from over-browning?

Cover loosely with foil during the last 10–15 minutes if needed, or place the dish on a lower oven rack.

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