Here's a savory spaghetti frittata, another frugal recipe made with a handful of leftover pasta from yesterday's spaghetti dinner. I already made a leftover spaghetti salad and soup so I had to dig deep to find me another great recipe that wouldn't make the pasta look like a real leftover.
I added some fresh herbs I could find in my little herb garden: parsley and mint. But feel free to add whatever fresh herb(s) you have. This frittata makes a perfect light lunch.
Ingredients for 2 persons
7 oz (200 g) cooked spaghetti
1 small garlic clove
¼ red onion
¼ cup (60 ml) milk
a handful fresh herbs, chopped
Chop up the garlic clove and red onion.
Break the eggs in a bowl. Add the freshly chopped herbs and season with a little pepper and salt to taste.
Stir in the milk and add the cooked spaghetti.
Heat a little olive oil in a non-stick pan over medium heat. Add the chopped red onion and garlic. Cook for 3 minutes. Season with a little pepper and salt.
Add the spaghetti and beaten egg mixture. Press down the spaghetti on top to make the frittata flat. Cook for about 5 minutes over medium-low heat or until the bottom starts to brown.
Flip the frittata and cook the other side. If you’re not feeling comfortable about turning the frittata, put a plate over the hot pan and turn quickly. Let the frittata slide from the plate back in the hot pan on its uncooked side.
Cook the frittata for another 3 to 4 minutes over medium-low heat. Remove the pan from the heat and cut the frittata in half. Transfer it onto plates. Sprinkle with freshly chopped herbs and serve.