Spaghetti & Zucchini Frittata
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 260
This unusual frittata is tasty and filling. Feel free to add any vegetables you have lurking in your fridge to bulk it out even more.
recipe updated 22 Oct 2020
Ingredients
-
- Onion
- 1
-
- Courgette
- 2
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- Garlic clove
- 1
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- Fresh basil leaves
- 3 tablespoons
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- Water
- as needed
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- Salt
- as needed
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- Spaghetti
- 125 g
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- Olive oil
- 2 tablespoons
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- Egg
- 4
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- Salt & pepper
- as needed
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- Parmesan cheese
- 4 tablespoons
Tools
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Stove
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Large saucepan
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Medium bowl
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Plate
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Frying pan
Step preview
- Pre-heat in grill - high heat
- Add water and salt to a clean large saucepan
- Boil
- Add spaghetti to the pasta
- Cook until al dente
- Drain
- Add olive oil to a clean frying pan
- Heat - low heat
- Add onion to the frying pan
- Cook in frying pan until softened - approx 8 min, low heat
- Add courgette and garlic clove to the frying pan
- Cook in frying pan while stirring occasionally - 2 min, low heat
- Add egg, salt & pepper, parmesan cheese and fresh basil leaves to a clean medium bowl
- Beat until well combined
- Transfer pasta to egg mixture
- Transfer content of frying pan to egg mixture and mix
- Return egg mixture to frying pan evenly
- Cook until set - 10 min, low heat
- Broil in grill until set
- Shake in frying pan
- Transfer content of frying pan to plate
- Sprinkle with parmesan cheese
- Garnish with fresh basil leaves
- Let cool - approx 5 min
- Serve