| | Leftover spaghetti frittata
Leftover spaghetti frittata
Leftover spaghetti frittata 4.3-5 9
  • Calories: 1858 kj
  • Fat: 14g
  • Carbohydrates: 5g

How to Make:

  1. Heat oil in a 26cm (top) non-stick frying pan over medium heat (see note). Add onion, garlic and zucchini. Cook, stirring, for 5 minutes or until zucchini is tender. Add spaghetti and pasta sauce. Cook for 1 minute or until heated through. Preheat grill on medium.
  2. Meanwhile, whisk eggs and milk together in a jug. Season with salt and pepper. Add egg mixture to pan. Cook for 5 minutes or until frittata is almost set. Transfer to grill. Grill for 2 to 3 minutes or until frittata is set and top golden. Serve with salad.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 1 tablespoon olive oil
  • 4 green onions, sliced
  • 2 garlic cloves, crushed
  • 1 medium zucchini, halved lengthways, thinly sliced
  • 2 cups chopped cooked spaghetti pasta
  • 1/2 cup chunky tomato pasta sauce
  • 5 eggs
  • 1/2 cup milk
  • Mixed salad, to serve
  • "
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