Delicious hot or cold, spaghetti frittata is a great way of using up leftover pasta and it’s super quick to make.
- 500g/5 cups leftover cooked spaghetti
- 5 large free-range eggs
- 75g/1/2 cup Parmesan cheese
- Salt & pepper
- Extra virgin olive oil
Beat the eggs in a large bowl, then add in the Parmesan. Season well with salt and pepper. Whisk well, then stir in your pasta. To cook the frittata, heat extra virgin olive in a large frying pan over a medium heat. Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, carefully flip the frittata onto a large plate, then slide it back into the pan and return it to heat for a further 5 minutes or until crisp. Cut into slices and enjoy…