A really great way to use leftovers, turn last night’s spaghetti Bolognese into a delicious frittata. Perfect for take to work lunches, or a quick bite at home between zoom meetings. This recipe works very well with pesto pasta for a meat free version and works with any pasta shape.
Serves: 1- 2 depending on how hungry you are
Preparation time: 5 minutes
Cooking time: 10 minutes
- 1 tablespoon olive oil
- 400g leftover Spaghetti Bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
- 4 large fresh eggs, whisked with a pinch of salt
- Fresh pesto
- 30g Parmesan cheese, finely grated
- Rocket leaves dried with olive oil
- Heat the olive oil in a small frying pan and add the Spaghetti Bolognese, stir lightly to mix and reheat.
- Add the beaten egg mixture, then use a fork or chopsticks to make sure the pasta is spread out evenly within the egg mixture. Turn the heat down to low and cook for about 5 minutes until the eggs are mostly set around the sides. Drag the cooked edges to the middle of the pan, shake the pan slightly and continue cooking for another 3-4 minutes until the eggs are cooked through and set. Remove from the heat and allow to stand for 2 minutes. Slide the frittata onto a chopping board and cut into slices.
Sprinkle with Parmesan shavings and serve with rocket salad and basil pesto.