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Pasta frittata

Pasta frittata

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Made with bacon, spring onions and crème fraîche, this tasty pasta omelette is great as a snack or main meal.

Serves: 2
Costs: Cheap as chips

Child friendly

Ingredients

It helps to use a non-stick frying pan to make sure that the frittata will slide out easily.

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100g (3½oz) spaghetti
2tbsp sunflower oil
6 rashers smoked streaky bacon, chopped
6 spring onions, sliced
4 large eggs
2tbsp crème fraîche
1 level tbsp wholegrain mustard
2 tbsp chopped fresh chives, plus a few for garnish
Salt and freshly ground black pepper

Method

Cook the spaghetti in boiling water for 8-12 mins, or as directed on packet, until it's just tender, then drain well.
Meanwhile, heat the oil in a small frying pan and add the bacon. Cook it over a medium heat for 4-5 mins, until it's just starting to brown. Add the spring onion to the pan and cook for a further 1-2 mins.
Lightly beat together the eggs, crème fraîche, mustard, chopped chives and seasoning.
Add the drained spaghetti to the pan and mix well with the bacon and onion, then pour the egg mixture over. Cover the pan and cook over a low-to-medium heat for about 10-15 mins, or until the egg has set.
Turn out the frittata on to a plate and serve it hot, warm or cold, cut into wedges. (Not suitable for freezing).

Feature: Sue McMahon. Photos: David Jordan. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 255(kcal)
Fat 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.