Spaghetti frittata

Beat together the eggs, milk, salt & pepper in a large bowl.

Add in the cheese, meat (if using) and cooked pasta and mix together well.

Heat oil  in a large, non-stick, lidded frying pan.

Add the frittata mixture and cook on high for 1 minute, then turn the heat down to low.

Pop on the lid and cook over a low heat for 15 minutes.

Now it’s time to turn the frittata: Remove the lid and using a spatula first loosen the edges of the frittata in the pan. 

Place a large plate (wider than the pan) and turn the pan upside down. 

Now slide the upturned frittata back into the pan and cook for a further 5-7 minutes.

When fully cooked,  slice and eat.  The frittata can be eaten warm or cold served with a salad or vegetables.

Nutritional Information

• A medium sized egg contains 7g of complete protein – being a ‘complete protein’ means an egg contains all 9 of the essential amino acids that we need for growth, development and repair.
• Use wholemeal pasta to increase fibre intake.

Tips

• If using pasta shapes instead of spaghetti, smaller sized shapes like shells or macaroni work best.
• If you don’t have leftover pasta you can just cook the pasta freshly before adding to the recipe.  Approx 180g uncooked pasta will make 500g cooked (if you don’t have any leftover pasta to use up).
• You can incorporate vegetables directly into this recipe.  Cooked peas/mushrooms/chopped tomatoes/peppers work well. 
• Frittata is ideal for lunchboxes as an alternative to sandwiches/bread.