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Italian recipes

Leftover spaghetti frittata (with peas)

25 minutes

Leftover spaghetti frittata (with peas)

Name: Versatile veggie stock
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1.5 litres servings
Cuisine: Main Meals
Ingredients: water 2 litres,fennel seeds 1⁄2 t,black peppercorns 1⁄2 t,A selection of veggies and herbs (including trimmings and those almost at their sell-by date) ,E.g. bay leaves, celery, carrots, onions, turnips and leeks and herbs are a great start

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 t olive oil
2 t butter
3 leeks, finely chopped
1 x 80 g packet Woolworths hand-shelled fresh peas
5 free-range eggs, beaten
1 cup cream
50 g Parmesan, grated
250 g spaghetti, cooked al dente
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Heat the olive oil and butter in an ovenproof pan and fry the leeks until soft and golden. Add the peas.

Beat the eggs, cream and Parmesan. Pour over the leeks and peas and add the spaghetti. Cook over a medium heat for 5 minutes.

Place the pan in the oven and bake for 15–20 minutes, or until the egg has set.

Turn out onto a plate, cut into wedges and season to taste before serving.

Cook's note: If you have a family who can hold back, this is a great way to recycle leftover pasta.

Discover more ideas with leftovers here.

This is a test recipe

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Zabaglione

Leftover spaghetti frittata (with peas)

Leftover spaghetti frittata (with peas)

Ingredients

Method