Made with bacon, spring onions and crème fraîche, this tasty pasta omelette is great as a snack or main meal.
- 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
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).
It helps to use a non-stick frying pan to make sure that the frittata will slide out easily.