Photo of Frittata to go by WW

Frittata to go

Points® value
Total Time
20 min
5 min
15 min
These tasty wedges are perfect for packing up and eating on the go.


White pasta, dry

100 g, small shapes


1 medium

Spring Onions

4 medium

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

6 medium, raw

Skimmed Milk

2 tablespoon(s)

Dried Mixed Herbs

2 teaspoon(s)

Roasted red peppers in brine, drained

80 g, drained weight

Half fat Cheddar cheese

50 g, grated


  1. Put the pasta shapes into the saucepan and cover with plenty of boiling water from the kettle. Cook for 3-4 minutes, or according to the packet instructions, until just tender.
  2. While the pasta is cooking, grate the courgette and spring onions in the food processor. Heat the non-stick frying pan and spray with the cooking spray. Add the courgette and spring onions and cook for 2-3 minutes, stirring often.
  3. Drain the pasta, rinse it with cold water to cool quickly and drain it again thoroughly. Add the pasta to the frying pan.
  4. Preheat the grill. Beat the eggs and milk together with the dried herbs and season. Pour the egg mixture into the frying pan and cook over a low heat for 4-5 minutes, without stirring, to set the base. Tear up the pepper and arrange the pieces over the surface of the omelette; then sprinkle it with the grated cheese.
  5. Put the frying pan under the grill and cook for 4-5 minutes until the surface has set and is golden brown. Serve at once or, for a packed lunch, cool the omelette completely before cutting it into wedges and wrapping them in cling film or greaseproof paper. Chill until needed.