Spaghetti, Tomato & Pesto Frittata

Really filling and delicious

Ingredients

• 100g spaghetti (you can use leftovers if you want to)
• 1 red onion, diced
• 3 lg eggs
• 50ml milk
• 50g grated light cheddar
• 2 tomatoes, sliced
• 1 tbsp. Olive oil
• 3 tbsp. Pesto
• handful peas
• salt & pepper

Instructions

STEP 1:

1) preheat oven to 180c

STEP 2:

2) if you are cooking fresh pasta, cook it in boiling water for around 10 mins. Cook onion in the oil for 5 minutes until soft in a frying pan.

STEP 3:

3) whisk the eggs, milk, cheese, & pesto in a jug and set aside

STEP 4:

4) drain the pasta then chuck in the pan with the onions and give everything a stir, then pour the egg mixture ontop and cook for 5 minutes.

STEP 5:

5) pop in the oven for 15-20 mins or until the frittata is firm, puffed up & golden. Remember o use a ovenglove when taking the frying pan out of the oven!