Photo of Spinach & pea frittata by WW

Spinach & pea frittata

Points® value
Total Time
40 min
10 min
30 min
Using spaghetti in this filling frittata makes a tasty alternative to potatoes


White pasta, dry

125 g, spaghetti

Calorie controlled cooking spray

4 spray(s)


1 large, thinly sliced

Egg, whole, raw

7 medium, raw

Skimmed Milk

75 ml

Vegetarian parmesan style hard cheese

25 g

Ricotta Cheese

75 g


2 clove(s), crushed


60 g

Peas, fresh or frozen

100 g, thawed

Salad leaves

1 portion(s)


  1. Bring a large pan of water to the boil and cook the spaghetti to pack instructions. Drain, cool under cold running water and set aside.
  2. Meanwhile, mist a deep, 30cm-round, ovenproof frying pan with cooking spray and heat over a low heat. Add the onion and sauté for 4-5 minutes, until softened.
  3. Whisk together the eggs and milk in a large jug. Add the parmesan, then season. Gently stir in 50g of the ricotta, making sure you don’t break it up too much. Set aside.
  4. Add the garlic to the onions and cook for 1 minute. Add the spinach and stir for 1 minute, or until just wilting. Stir in the spaghetti and petits pois and season.
  5. Pour over the egg mixture then swirl the pan so the egg evenly covers all the ingredients. Cook over a low heat for 10 minutes. Preheat the grill to low.
  6. Once the frittata is almost set, dot the remaining ricotta over the top and cook under the grill for 3-4 minutes, or until the top is set. Serve with the salad leaves.