Spinach & pea frittata
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Using spaghetti in this filling frittata makes a tasty alternative to potatoes
Ingredients
White pasta, dry
125 g, spaghetti
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, thinly sliced
Egg, whole, raw
7 medium, raw
Skimmed Milk
75 ml
Vegetarian parmesan style hard cheese
25 g
Ricotta Cheese
75 g
Garlic
2 clove(s), crushed
Spinach
60 g
Peas, fresh or frozen
100 g, thawed
Salad leaves
1 portion(s)
Instructions
1
Bring a large pan of water to the boil and cook the spaghetti to pack instructions. Drain, cool under cold running water and set aside.
2
Meanwhile, mist a deep, 30cm-round, ovenproof frying pan with cooking spray and heat over a low heat. Add the onion and sauté for 4-5 minutes, until softened.
3
Whisk together the eggs and milk in a large jug. Add the parmesan, then season. Gently stir in 50g of the ricotta, making sure you don’t break it up too much. Set aside.
4
Add the garlic to the onions and cook for 1 minute. Add the spinach and stir for 1 minute, or until just wilting. Stir in the spaghetti and petits pois and season.
5
Pour over the egg mixture then swirl the pan so the egg evenly covers all the ingredients. Cook over a low heat for 10 minutes. Preheat the grill to low.
6
Once the frittata is almost set, dot the remaining ricotta over the top and cook under the grill for 3-4 minutes, or until the top is set. Serve with the salad leaves.
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