Quick and easy midweek dinner or lovely brunch. I always end up cooking way too much spaghetti for my bolognaise and this is the perfect way to use it up. Add whatever fridge leftovers you have and enjoy.
Ingredients 2 cups of cooked spaghetti
1 tablespoon of olive oil
200 grams of sliced ham
1 onion finely grated
½ cup of milk
¼ cup of grated parmesan cheese
½ cup of grated tasty cheese
¼ cup of mozzarella cheese
¼ teaspoon of pepper
¼ teaspoon of salt
Heat oil in non stick frypan and gently fry off the onions. When soft remove from pan and set aside to cool slightly.
In a medium bowl whisk together eggs and milk.
Add cooked spaghetti, cheeses, ham and onion to egg mix. Stir and season well.
Pour spaghetti mix into a non stick frypan and cook till brown. A lovely crust will form on base. Do not stir.
When crust is formed. Turn out onto a plate. Place another plate over the top and flip, so that frittata is now crust side up. Slide back into saucepan to cook other side.
Fry a further 3-4 minutes on a medium heat.
Turn out onto a chopping board and cut up into wedges.