This dish is the reason that we cooked the whole packet of spaghetti earlier in the week. It sounds crazy to make a frittata with pasta, but it’s really tasty, and if you have any left after dinner, it’s great cold the next day for your lunch. We added peas this time we made it, but that’s optional.
Toast or Porridge
Pasta Frittata and salad
Salt and Pepper
Half the packet of leftover cooked pasta
defrosted peas (optional)
Preheat the oven to 200°C or Gas Mark 6.
Beat the eggs in a large bowl, then add the grated cheese. Season with a little salt and a good twist of pepper. Whisk well, then stir in your pasta and/or peas.
To cook the frittata, heat 3 tablespoons of oil in a small non-stick 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 a salad.
You can also add peas or similar vegetables to the mixture before you cook if you want to be a bit more healthy.