Spaghetti Frittata

zucchini

Make in frying pan

Ingredients

• 2 zucchini
• 4 cloves of garlic
• 10 oz frozen peas
• 7 oz dried spaghetti
• 1 bunch of fresh mint (1 oz)
• 2 oz Parmesan cheese
• 8 large eggs
• 1 x 4 1/2oz ball of mozzarella cheese

Instructions

• Preheat the oven to 425 F.
• Put an Il-inch non-stick ovenproof frying pan on a medium heat.
• Trim the zucchini, slice lengthways h inch thick, then into h-inch dice.
• Peel and finely chop the garlic.
• Put both in the pan with 1 tablespoon of olive oil and cook for 10 minutes, or until soft, stirring occasionally.
• Boil Water.
• Stir the frozen peas into the pan, season with sea salt and black pepper, snap in the spaghetti, add 2 cups of boiling water, then cover.
• Cook for 10 minutes.
• Meanwhile, pick and finely chop the mint leaves, finely grate the Parmesan, and put both into a large bowl.
• Crack in the eggs and beat together well with a fork, then season and finely tear in the mozzarella.
• Once the spaghetti has absorbed all the water, tip the entire contents of the pan into the eggs, mix together, then pour back into the pan.
• Transfer to the oven for 20 minutes.
• Carefully turn out and enjoy hot, warm or cold.
• Delicious with a zingy green salad on the side.