Carbonara frittata

Method

1. Bring a large pan of water to the boil and dissolve the stock pot (if using). Add the spaghetti and cook for 7 minutes until just al dente. Add the broccoli to the pan for the last minute of cooking time – it should still be crunchy. Drain the pasta and broccoli, drizzle with olive oil and season.
2. Meanwhile, heat the 1 tbsp oil in the pan and fry the onion and garlic for 5 minutes. Add the ham and fry briefly, then transfer the mixture to a large bowl and wipe out the pan using kitchen paper.
3. Add the cooked broccoli and pasta to the bowl, then stir in the beaten eggs, milk, and most of the feta and chopped dill.
4. Turn the grill to high and heat a drizzle of oil in the clean frying pan. Pour in the pasta mixture and scatter the rest of the feta over the top. Cook the frittata over a low-medium heat for 6-8 minutes. When the eggs have set around the edges put the pan under the grill and cook for 7-10 minutes until golden and cooked through. Serve sprinkled with the rest of the dill and ground black pepper.