Project Description
A crispy and cheesy Spaghetti Frittata, made with Otelia® spaghetti, eggs, and Parmesan, perfect for brunch or as a tapas-style dish.
This Spaghetti Frittata is the perfect way to turn leftover Otelia® spaghetti into a delicious, high-protein brunch or tapas dish. Made with eggs, Parmesan, and a touch of walnut oil, this crispy, golden frittata is both satisfying and simple. Customize it with leftover veggies for extra flavor!
Spaghetti Frittata
This is absolutely what you should do with extras of your cooked protein pasta
Ingredients
- 400 g Otelia® spaghetti cooked and cooled
- 4 pc large eggs
- 50 g Parmesan cheese finely grated
- 2-3 pinches flakey sea salt
- To taste ground black pepper
- 2 Tbsp Otelia® walnut oil
Instructions
- Preheat your oven to 200°C.
- In a large bowl beat the eggs, then add 40 g of the grated cheese, salt and pepper and whisk to combine.
- Tip in the cooked spaghetti and toss the combine.
- Heat the oil in a 26cm non-stick frying pan over medium heat (make sure the pan is all-metal and oven-safe).
- Add the frittata mixture and cook for about 5 minutes, covered. Use a silicone spatula to lift it slightly for a peek underneath; the bottom of the frittata should be golden-brown.
- Turn off the heat, remove the lid, and sprinkle the remaining 10 g of grated cheese over the surface.
- Place the frying pan in the oven for 10 minutes.
- Use a silicone spatula to slide the frittata onto a large plate. Now you’ve got a *tastefully extra*, high-protein brunch dish or tapas plate.
Notes
You can also add diced, mixed veg kicking around in your fridge. Just give it the omelette treatment — sauté the extras first, let it cool bit, and then add it to the beaten egg mixture and proceed with the recipe.
