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...

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About Recipe
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.

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)
Directions :

  1. 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.

  2. Whisk the eggs in a jug, then stir in most of the herbs and season well with salt and pepper.

  3. 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.

  4. 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.

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