serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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Ingredients
- 6 eggs
- 35 g (⅓ cup) grated parmesan, plus extra to serve
- 100 ml milk
- salt flakes and ground black pepper, to taste
- 300 g cold leftover spaghetti (in any kind of sauce – tomato, ragu, puttanesca,carbonara)
- 80 ml (⅓ cup) extra - virgin olive oil
- oregano leaves, optional
Instructions
- Place the eggs, cheese, milk and a little salt and pepper in a large bowl and beat until well combined. Add the leftover spaghetti and combine.
- Heat 2 tablespoons of the olive oil in a 20 cm non-stick frying pan over medium – high heat. Add the egg mixture and swirl it around to cover the base of the pan. Cook for 3 – 4 minutes or until you can see the underside is turning golden brown. Slide the frittata onto a plate.
- Add the remaining oil to the pan and allow it to get hot. With one swift and confident movement, tip the frittata upside down into the pan so that the golden bottom is now on top. Cook for 2 – 3 minutes, then slide onto a serving plate.
- Top with extra parmesan and oregano if using, then cut into wedges and serve warm or cold.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
