Denise says:

  • With all the flavours of Italy this savoury frittata cooked inside a ramekin will become your new ‘go to’ quick family recipe.  Using essentially store cupboard ingredients they look as delicious as they taste.
  • These individual parev lokshen frittata can be enjoyed hot, cold or warm – so perfect for Shabbat, Yom Tov, picnics and alfresco informal dining.
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Makes: 12


  • 150g Manischewitz medium egg noodles
  • ~
  • 75g cherry tomatoes- roughly chopped
  • 6 eggs – lightly whisked
  • 3 spring onions – roughly chopped
  • 3 cloves garlic – peeled and finely chopped
  • 2 tablespoons fresh basil -roughly chopped
  • 2 teaspoons dried mixed herbs
  • 50ml Gefen Oat creamer or soya milk /cream 
  • Salt and freshly ground black pepper
  • Garnish: Sprigs of fresh basil leaves, dusting of black pepper


  1. Cook the medium egg noodles in boiling water for about 5 minutes, drain and transfer to a large mixing bowl.
  2. Add all the other ingredients and mix well.
  3. Preheat the oven to 180C/ 350F/ Gas mark 4.
  4. Line the inside and sides of 12 ramekins with spray oil and baking parchment paper.
  5. Divide mixture evenly between each ramekin.
  6. Bake for 30 minutes or until the inside is set and golden.
  7. Use a sharp knife to loosen the frittata, transfer to a serving plate and garnish with sprigs of fresh basil and a dusting of black pepper.