Spaghetti, Tomato & Pesto Frittata
Really filling and delicious
Difficulty Level: easy
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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
1) preheat oven to 180c
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.
3) whisk the eggs, milk, cheese, & pesto in a jug and set aside
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.
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!
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