What a weekend! I feel like I'm ready for a break - this weekend was super busy with a photoshoot at Madame Tussaud's for my client, That! Dairy Snack on Saturday - then rushing home to make dinner - and then rushing out babysit my two favourite little boys on Saturday night before falling into bed at 1am (Jesse tagged along for all of this too!).
On Sunday, I was up extra early thanks to daylight savings ending and Jesse and I spent the morning putting together a new set of drawers for our room (as we just didn't have enough room for both of our clothes).
We just got the drawers into our wardrobe (after dismantling everything to fit it in) and I had to rush out the door again to another photoshoot - this time a family photoshoot for a lovely family, complete with 3 cavaliers and chickens running around the backyard.
With all of this busyness, the last thing I want to do when I get in the door at dinner time is spend half an hour cooking - so freezer friendly recipes definitely come in handy. This pasta frittata is one of those freezer friendly recipes which also uses up leftovers and whatever veggies you have laying around - feel free to adapt and change it however you like!
Pasta Frittata - serves four 
Gluten free, low fat - see below for adaptions
Gluten free, low fat - see below for adaptions
200g pasta, cooked (I used gluten free spaghetti)
1 1/2 cups egg whites or 5 eggs or 3 eggs, 1/2 cup egg whites (I use Naturegg Simply Egg Whites in a Carton)
~1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1 medium zucchini, grated or julienned
2 tsp garlic salt
Cook your pasta, rinse and drain
Grease and/or line a medium baking dish or 4 individual baking dishes
Preheat your oven to 180°C/350°F
In a bowl, combine all ingredients and pour into your baking dish.
Place your pasta frittata into the oven until set and golden - about 20 minutes, depending on the size of your dish.
Serve warm.
To freeze: allow frittata to cool completely before placing into ziplock bags, removing any air and placing into the freezer.
Adaptions:
Pasta - use whatever shape you like or have at home
Ricotta Cheese - you may use cottage cheese or pureed pumpkin or sweet potato as a substitute
Parmesan Cheese - use whatever cheese you like or have at home - I love using feta as a substitute
Vegetables - try spinach, zucchini, diced roasted pumpkin, broccoli, capsicum/bell pepper or whatever you have at home
Other additions - add in bacon, ham, cooked meats, different veggies, spices, herbs and seasonings - whatever you feel like
Our favourite versions:
Pumpkin and Feta -
use 1/2 cup of pureed pumpkin instead of the ricotta
use crumbled feta instead of parmesan cheese
Pumpkin and Feta -
use 1/2 cup of pureed pumpkin instead of the ricotta
use crumbled feta instead of parmesan cheese
Spinach and Feta -
use crumbled feta instead of parmesan
use crumbled feta instead of parmesan
add in thawed frozen spinach
Cheesy Bacon Frittata -
cook bacon, dice it and add it into your mixture
cook bacon, dice it and add it into your mixture
Cajun Frittata -
cook some sliced chicken breast in cajun seasonings, add into mixture
add in some diced capsicum/bell pepper
add in some diced capsicum/bell pepper
So tell me, what would you put in your frittata?
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