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Spaghetti, Tomato & Pesto Frittata

Published Sunday, 24 November, 2013 by Beth Bradshaw

Really filling and delicious



  • 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


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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  • Breakfast anyone?? Full recipe here!