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Tuesday, September 9, 2014

Spaghetti Frittata

A great way to use up left over pasta, this dish is super quick to prepare, delicious, filling and a perfect kid’s lunch box meal.


Send us YOUR left-over past recipes to [email protected]


Ingredients


350 g boiled spaghetti or left over pasta.

100 g favourite cheese cut into chunks– taleggio, smoked gouda or cheddar

50 g chopped smoked bacon or pancetta

5 eggs

50 g parmigiano

2 tbs fresh chopped parsley

salt and pepper to taste

5 tbsp Extra Virgin Olive Oil.



Method


  1. Crack the eggs into a large bowl and beat with a whisk. (Tip: If you add a dash of cream or milk to any egg/omelet mixture, it makes it fluffier). Add grated parmigiano, parsley, bacon/pancetta, salt, pepper and favourite cheese.

  2. Next add the Extra Virgin Olive oil to a frying pan. When hot, add the pasta to make an even layer on the bottom of the pan. Cook for about 3 minutes until crisp.

  3. Pour the egg mixture over the pasta, spreading evenly. Cover with a lid and turn the heat to low and cook for ten minutes. To flip the frittata over, hold the lid firmly with an oven glove (to make sure no oil drips out) and flip the frying pan over, then slide the uncooked side of the frittata back into the frying pan and cook for a further five minutes on low, without the lid. You’ll know cooking is complete when you shake the pan and the frittata moves freely. Serve immediately.

  4. This recipe has limitless possibilities depending on what cheese or deli meat you add. You can change up the herbs too, substitute basil or cilantro for parsley, or add garlic and chili peppers, even smoked paprika, to the egg mixture.