This is a meal using leftover spaghetti. I’m a little bit obsessed with using leftovers at the moment, as it feels like cheating – you get a solid meal, without putting the effort in.
The first couple of times I made this spaghetti frittata it felt much too heavy on the carbs. But thanks to the advice and suggestions of the Facebook and Instagram gang, I’ve managed to add in a couple of portions of vegetables, without the recipe taking much longer at all. Resulting in it feeling quite a bit more balanced, flavourful and nutritious.
It’s now a pretty perfect working from home meal in my book – low-prep, hands-off and healthy. You’re saving time using leftovers, and by cooking this in the oven rather than on the stove or under the grill, as you might expect. Helping you minimize the time spent in the kitchen and therefore maximizing desk time.
Make in 40 minutes (10 minutes prep, 30 minutes cooking)
– Serves 2 – 4
– 2 of your 5 a day
- Small knob of butter
- 1 garlic clove, finally chopped
- 150g cherry tomatoes, halved
- 150g spinach
- 6 eggs
- 10g Parmesan cheese, grated
- Roughly 400g leftover cooked spaghetti
- Salt and pepper
- Heat the butter in the pan on the stove, add the garlic and cook for 30 seconds to release the flavour.
- Add the cherry tomatoes for 2 minutes to let them mush down a bit, then add in the spinach and cook until wilted.
- Beat the eggs in a bowl and add the Parmesan, season and give a quick mix.
- Add the spaghetti to a wide oven proof dish or tin (see Tips below for more detail), followed by the spinach, tomatoes, and then the egg mixture.
- Pop in the oven for about 30 minutes until the egg is cooked through.
I’ve been using a cake tin to cook the frittata in – sounds a bit strange, but using one of those push bottom cake tins makes it easy to get the frittata out once it’s cooked. Although, if you try this don’t forget to line it with tin foil or baking paper, to stop any egg sneaking out around the sides.
There were quite a few other great suggestions of easy vegetable to add in, including mushrooms, mozzarella, asparagus, spring onions, chilli, courgette. Go crazy!
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