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Spaghetti bolognese frittata
Spaghetti bolognese frittata
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Exciting twist on a classic comfort food.
Ingredients:
  • 60ml olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 44.40 gm tomato paste
  • 150g beef mince
  • 400g can chopped tomatoes
  • 375ml beef stock
  • 6.10 gm Worcestershire sauce
  • 125g spaghettini, roughly broken
  • 60ml thickened cream
  • 2 eggs
  • 125.00 ml basil leaves, roughly chopped
  • 25g parmesan
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 180°C for the perfect bake.
  • Heat 1 tablespoon of oil in a 23cm oven-proof frypan over medium heat. Sauté the onion, garlic, and celery until softened, about 2-3 minutes. Stir in the tomato paste and cook for another minute. Brown the mince, breaking up any lumps, for 3-4 minutes. Add the chopped tomato, beef stock, and Worcestershire sauce, then simmer. Add the spaghettini, season with salt and pepper, and cook for 10-12 minutes until al dente. Transfer the bolognese to a bowl and let it cool slightly. Enjoy!
  • Whisk together the cream and eggs until combined. Mix in the basil, grated Parmesan, and seasonings. Gently fold the egg mixture into the bolognese sauce.
  • Clean the frypan and heat the remaining oil over medium-high heat. Cook the bolognese mixture for 3-4 minutes to set the base. Bake in the oven for 15 minutes until just set. Let it stand for 5 minutes before serving with extra parmesan and salad leaves.

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