Tom Daley’s leftover spaghetti bolognese frittata
- Serves: 4
- Prep: 5mins
- Cook: 10mins
Looking for an egg-citing way to use up a family favourite? This dish uses eggs to transform spag bol into something entirely new and delicious! Tom’s frittata takes just 20 minutes to cook and is filling and moreish.
- 1 tbsp olive oil
- 400g leftover spaghetti bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
- 6 British Lion eggs
- Handful of basil, chopped (optional)
- 50g Parmesan, finely grated
- Handful of cherry tomatoes, halved
- Reheat your leftover spaghetti bolognese in the microwave or a saucepan. Whisk 6 British Lion eggs in a large bowl and add the basil and half the Parmesan cheese. Add the heated spaghetti bolognese and stir once or twice to slightly mix the pasta in.
- Heat your oil in a 24cm non-stick frying pan. Add the egg mixture, then use a fork to make sure the pasta is spread out evenly. Turn the heat down to low and cook for about 5 mins until the eggs are mostly set around the sides. Meanwhile, heat the grill to a low setting.
- Top the frittata (which should still be runny on top) with the remaining cheese and scatter over the tomatoes. Place under the grill for 4-5 mins or until golden and the eggs are set. Remove from the grill and leave to stand for 5 mins before sliding out onto a chopping board to serve.
- Scatter with extra basil and enjoy.
This works well with any pasta shape. It’s also great for using up pesto pasta. Keep in the fridge for up to 3 days.
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