This pasta frittata is a great way to use up the leftover spaghetti, Normally I would have a mixed salad with it, but as I’m on the £7 a week only budget, all I can use is half a tomato to add to my vitamin intake. I’m really starting to miss little treats too, I could kill for chocolate.
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Breakfast
Toast and Jam

Lunch
Beans on Toast

Dinner
Pasta Frittata and slices tomato

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Pasta Frittata

Ingredients

2 large eggs
Salt and Pepper
Leftover cooked pasta
Olive oil
Few of the tinned peas

Method

Preheat the oven to 200°C or Gas Mark 6.

Beat the eggs in a large bowl, then season with a little salt and pepper. Whisk well, then stir in your pasta and peas.

To cook the frittata, heat 3 tablespoons of oil in a small nonstick ovenproof frying pan over a medium heat.

Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, then place in the oven for another 5 minutes, or until firm.

Carefully flip the frittata onto a large plate, then slide it back into the pan and return it to the oven for a further 5 minutes, or until crisp underneath. Serve with some sliced tomatoes or a little salad if you have it.