Delicious baked pasta frittatas, tasty nests of fettuccine with a classic peas and cooked ham dressing… a great idea for the Easter menu or a spring buffet. The recipe is very easy, cook the fettuccine (al dente), dress them, add the eggs, and distribute everything in the muffin molds. A quick pass in the oven to brown them, and your frittatas will be ready… try this simple recipe, you will make a good impression at the table with little time!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 12 frittatas
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 295.51 (Kcal)
- Carbohydrates 36.31 (g) of which sugars 4.14 (g)
- Proteins 13.06 (g)
- Fat 11.55 (g) of which saturated 1.43 (g)of which unsaturated 1.63 (g)
- Fibers 3.34 (g)
- Sodium 238.83 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz egg fettuccine (or tagliolini)
- 1 1/2 cups peas (fresh or frozen)
- 3.5 oz cooked ham
- 3/4 cup cooking cream
- 2 eggs (large)
- Half onion
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
- pepper
- butter (for the molds)
- breadcrumbs (for the molds)
Tools
- Muffin Mold
- Pot
- Pan
- Colander
- Bowl
Preparation
Chop the onion and fry it in a pan with a drizzle of oil.
Add the peas, salt, moisten the bottom with a little hot water, and cook them until tender.
Finally, add the cooked ham cut into cubes or strips. Let it brown for a few more moments then turn off (1).
In the meantime, boil the fettuccine in salted water and drain them well al dente (I recommend calculating about half the time indicated on the package).
Pour them into the pan with the dressing, add the cream, and mix (2).
Beat the eggs in a bowl, with a pinch of pepper and a handful of Grana if you like. Add the fettuccine (ensuring they are not too hot) and mix everything.
Grease the molds for muffins with butter and breadcrumbs. Distribute the fettuccine with their dressing into the cavities, rolling them to form small nests.
Sprinkle the surface with grated Grana cheese as desired (3).
Put the frittatas in a preheated oven at 375°F and bake them for 15-20 minutes, or until they are slightly golden and crispy.
Baked pasta frittatas are ready, remove them from the molds and serve hot. They are excellent both as a main dish and as a tasty appetizer!
Tips and Notes
You can customize the dressing as you like, for example by replacing the ham with speck or bacon, or adding champignon mushrooms or other vegetables.
You can use fettuccine, tagliatelle, or egg tagliolini. Both dry and fresh pasta are fine (in this case, however, shorten the cooking time in water).
If you have leftover frittatas, you can store them in the refrigerator and reheat them the next day.
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