Leftover pasta frittata
Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.
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Ingredients
- 1 tbsp olive oil
- 1 small onion or shallot, finely sliced
- 3 garlic cloves, finely sliced
- 5 medium free-range eggs
- Small handful soft herbs (such as dill, chives, parsley and/or basil), chopped
- 50g sun-dried tomatoes, roughly chopped
- 100-150g cooked pasta (we used spaghetti)
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Method
- Heat the oil in a small non-stick frying pan (one with a heatproof handle) over a medium heat. Add the onion/shallot with a pinch of salt and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
- Whisk the eggs in a jug, then stir in most of the herbs and season well with salt and pepper.
- Stir the tomatoes into the pan along with the cooked pasta. Add a splash of water if needed to help the pasta break up a little. Cook for a few minutes, stirring, to heat through, then pour in the eggs. Stir to combine so the eggs and pasta are evenly distributed, then remove the spoon.
- Cook the frittata for about 8 minutes over a low-medium heat until it’s starting to set around the edges. Meanwhile, heat the grill to medium. Transfer to the grill to finish cooking – it should take 2-3 minutes but keep a close eye on it. Serve with the remaining herbs scattered over.
Nutrition
- 443kcals Calories
- 20g (4.7g saturated) Fat
- 24g Protein
- 35g (12g sugars) Carbs
- 5.5g Fibre
- 0.6g Salt
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