6 eggs 

1 serving of leftover pasta with vegetables (roughly) 

½ brown onion, sliced 

3 slices streaky bacon, chopped 

3 strigs of thyme, leaves picked or 1 tsp dried thyme 

3 tbsp breadcrumbs 

3 tbsp parmesan or other hard cheese, grated 

Oil for frying 

Salt, pepper



Whisk the eggs with some seasoning of salt and pepper. Mix the breadcrumbs with the parmesan in  a small bowl. 

In a medium size frying pan, warm up a tablespoon of oil over a medium heat. Turn the heat down  and add the onions. Fry, stirring frequently until the onions are soft and glossy – for about 3  minutes. Add the bacon and thyme and fry for another minute. Sprinkle the breadcrumbs mix over  the pan and fry for just a half minute, adding more oil if needed. Add the pasta with vegetables and  pour the eggs over. Sprinkle the rest of the breadcrumbs on top and cover the pan with a lid. Cook  for about 8 minutes over a low heat. When the frittata is set, slide it onto a plate and flip back into  the pan (the easiest way to do it is by covering the plate with the pan first).  

Cook for another minute and serve with favourite condiments – red pesto, yogurt, garlic sauce..

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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egg box