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Spaghetti frittata with sun-dried tomatoes and olives
Serves: 4-6
Ingredients
- 250g spaghetti, ¾ cooked
- 4 eggs, beaten
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- 2 tbsp pesto
- 100g sun-dried tomatoes, chopped
- 100g black olives, chopped
- 50g Parmesan cheese, grated
- Fresh black pepper
- 2 tbsp olive oil (Filipo Berrio)
- 1 handful rocket leaves
- Parmesan shavings to decorate
Method
To prepare this recipe, place the ¾ cooked spaghetti into a large bowl and add in the eggs, herbs, pesto, sun-dried tomatoes and olives. Season well with pepper and mix everything together well. Heat up the olive oil in a large non-stick pan, and add the spaghetti mixture. Quickly flatten out and fry on both sides for about 5-7 minutes, or until golden brown. When cooked, transfer onto a large plate and decorate with rocket leaves and parmesan cheese shavings. Serve the frittata either hot or cold.
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