This is a great recipe you can do when you make too much pasta of any kind, but is best with Spaghetti. I even have a gadget that measures spaghetti portions, but you know how it is, you end up adding a bit more, then another bit more.
I know this recipe sounds crazy to put Spaghetti in an Frittata, but believe me this one is delicious. Even cold the next day at work it’s still yummy. It seems to get better with age. If you have leftover pasta that is covered in sauce, you can still add it. It’s just gives you a different flavour.
Toast or porridge
Pasta Frittata and salad
Courgette and Lemon cake
(Recipe adapted from Gennaro Contaldo)
Salt and Pepper
Half the packet of leftover cooked pasta
Peas and bacon 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.
To cook the frittata, heat 3 tablespoons of oil in a 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 cooked chopped bacon to the mixture if you have some spare.