The worlds your oyster with this little doozie. Add whatever veggies you like really.
I served with salad and crusty bread

Ingredients (serves 6)

  • 1/3 cup Risoni
  • 1 onion chopped
  • 1 zucchini, halved length ways, sliced
  • 100g mushrooms sliced
  • 150g ham sliced
  • 1 tomato chopped
  • 2 tbsp parsley
  • 6 egged lightly whisked
  • 1 tbsp Olive oil


  1. Preheat oven to 180C. Grease and line base of round or square cake tin
  2. Cook pasta in pot of boiling salted water, until tender. Drain
  3. Heat oil in frying pan and cook onions, zucchini and mushrooms until just tender
  4. Combine pasta, vegetable mixture, ham, tomato, parsley and eggs in large bowl. Season with salt and pepper
  5. Pour mixture into prepared pan, bake for 45 minutes or until cooked through.

  • This is awesome thanks I will make this


  • This is a great one for using up some the odds and ends. Thank you for this.


  • It great that a cake tin can be used instead of bakers as cake tins I already have.


  • Thanks for your recipe. Lovely and easy to make.


  • Nothing better then a recipe you can give a whole new flavour to by adding different veggies, but still ultimately the same recipe


  • I love things like this for Sunday Brunch… Delicious


  • yum, great for leftover lunches. thanks for sharing.


  • Thanks for this frittata recipe, do like to have a list of good frittata recipes on hand. Always makes a good lunch with salad.


  • What a great way to combine pasta and vegetables!!


  • I love a good frittata,thanks so much!


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