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Spaghetti and pea frittata
Spaghetti and pea frittata
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Enhance the vegetarian dish with zucchini or spinach instead of sausages.
Ingredients:
  • 150g spaghetti
  • 1 bunch asparagus, woody ends trimmed, halved
  • 120g pea
  • 2 pork and apple sausages, cases removed
  • 8 Free Range Eggs
  • 125ml thickened cream
  • 20.00 ml dill, finely chopped
  • 50g fetta, crumbled
  • Baby rocket leaves, to serve
  • Lemon zest, to serve
  • Dill sprig, to serve
Instructions:
  • Boil spaghetti in a large saucepan following packet directions until al dente, then add asparagus and peas in the final minute of cooking. Drain thoroughly.
  • Preheat the grill to medium while heating a 17cm non-stick frying pan over medium-high heat. Cook the sausage meat until golden brown and cooked through, about 5 minutes, then add the spaghetti mixture and stir to combine.
  • In a jug, combine eggs, cream, and dill. Season with salt and pepper. Pour the mixture over the spaghetti and sprinkle with feta. Reduce heat to medium-low and cook for 5 minutes until almost set. Finish by cooking under the grill for 3 minutes until golden brown and fully set.
  • Move the frittata to a tidy surface. Slice into wedges and enjoy warm or at room temperature with baby arugula, lemon zest, and fresh dill.

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