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Spaghetti, pancetta and tomato frittata
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Prep Time:
15 minutes
Cook Time:
13 minutes
Total Time:
28 minutes
Transform leftover pasta into a delicious frittata for a satisfying meal.
Ingredients:
  • 4 eggs
  • 84.98 gm reduced-fat milk
  • 50g mild pancetta, chopped
  • 300g cooked spaghetti (reserved from related recipe)
  • 62.50 ml chopped fresh chives
  • 82.50 ml reduced-fat grated tasty cheese
  • 1 medium tomato, thinly sliced
  • 120g salad leaves
  • 8 slices sourdough bread
Instructions:
  • 1. Preheat grill on medium-high. Combine whisked eggs and milk. Heat a small, non-stick, ovenproof frying pan over medium heat. Cook pancetta until crisp. Add spaghetti and chives, stir. Pour in egg mixture, sprinkle with cheese, and add tomato on top. Cook until almost set. Grill for a golden finish. Rest for 5 minutes, then serve with salad leaves.

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