Spaghetti frittata

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
10 eggs
15ml olive oil
1 small onion, sliced thinly into half moons
1 bunch fresh spinach (250g) washed, dried and coarsely chopped
40g sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
1 large clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
125g whole-wheat spaghetti, cooked and tossed with marinara sauce
30g parmesan cheese, grated
1) In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

2) Heat the oil in large oven-proof, non-stick frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.

3) Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine.

4) Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until the eggs are set on the edges but not in the middle.

5) Preheat the grilling element. Sprinkle the top of the frittata with cheese, place under the grilling element and cook until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

Per serving: calories 220; total fat 9g; (sat fat 2.5g, mono fat 2g, poly fat 0.75g); protein 15g; carb 20g; fibre 4g; cholesterol 185mg; sodium 540 mg
Excellent source of: vitamin A, vitamin C, folate, vitamin K, manganese, selenium
Good source of: fibre, riboflavin, calcium, iodine, iron, magnesium, potassium

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