- Spaghetti & Meatball Frittata.jpg (43.48 KiB) Viewed 330 times
Takes: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 100g spaghetti
- 2 tbsp vegetable oil
- 12 ready made meatballs
- 100g jar tomato pasta sauce
- 1 tsp dried oregano
- ½ head cauliflower, cut into small florets
- 1 courgette, grated
- 1 carrot, grated
- 4 eggs
- 60ml double cream
- 50g Cheddar, grated
- Small handful of basil leaves, shredded plus extra leaves to garnish (optional)
- Salt and freshly ground black pepper
- 100g feta, crumbled
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Heat half the oil in a large frying pan and brown the meatballs for 3 - 4 minutes, turning. Remove from the pan onto a plate and set aside.
2. Meanwhile, cook the spaghetti in a saucepan of boiling water according to the pack instructions. Drain and return to the pan. Stir through the pasta sauce and oregano and set aside.
3. Heat the remaining oil in a clean frying pan over a medium heat. Cook the cauliflower for 4 - 5 minutes, stirring often, until just tender, add the courgette and carrot and cook for 1 minute. Add the spaghetti mixture and meatballs to the pan and spread out evenly.
4. Whisk the eggs, cream, cheese and basil together in a jug and season with salt and pepper. Pour over the spaghetti mixture. Cook over a medium heat for 4 - 5 minutes until the egg is almost set underneath. Sprinkle over the feta and bake for 8 - 10 minutes until set and golden and the meatballs are cooked through. Serve garnished with the extra basil leaves, if using.
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