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Lemony pasta frittata
Lemony pasta frittata
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Impress with this easy and delicious frittata for any potluck!
Ingredients:
  • 200g spaghetti
  • 36.40 gm olive oil
  • 1 bunch spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 62.50 ml flat-leaf parsley, finely chopped
  • 80g (1 cup) grated parmesan
  • 12 eggs
  • 300ml thickened cream
  • 1 lemon, zested
  • 150g snow pea tendrils (see note)
  • 72.80 gm lemon-infused olive oil (see note)
  • 60g sourdough bread, crusts removed, roughly torn
  • 40g (1/4 cup) pine nuts
Instructions:
  • Preheat oven to 200C. Boil spaghetti in salted water for 4 minutes until al dente. Drain and rinse under cold running water.
  • In a skillet over medium heat, warm up olive oil. Saute onions and garlic, stirring occasionally, until onions are soft, about 5 minutes. Remove skillet from heat and set aside.
  • Combine all ingredients in a bowl, season generously, toss to mix well. Spread the mixture on an oven tray and bake for 12 minutes until golden brown.
  • In a bowl, combine parsley, 40g (1/2 cup) parmesan, eggs, cream, and zest. Place a pan with onions over medium-high heat. Add the egg mixture and spaghetti, gently stirring to combine. Cook for 3 minutes, stirring occasionally, until the egg starts to set on the bottom of the pan.
  • Bake in the oven for 15 minutes until the frittata is set around the edges but slightly jiggly in the center; it will finish cooking out of the oven.
  • Mix snow pea tendrils, lemon-infused oil, and the rest of the parmesan in a bowl. Season to taste. Garnish the frittata with pangrattato and the snow pea tendril mixture before serving.

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