Spaghetti Frittata

01Method

1. 1

   Warm the oil in a large oven-proof non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

2. 2

   Stir in the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach wilts, about 1 minute. Add the pasta and mix everything together.

3. 3

   Pour the beaten eggs evenly over the pasta and vegetable mixture. Reduce the heat to medium-low and cook for 6 to 8 minutes, until the edges are set but the centre is still slightly loose.

4. 4

   Turn on the grill to preheat. Scatter the cheese over the top of the frittata, slide the pan under the grill and cook until the surface is set and golden brown, 2 to 3 minutes. Avoid overcooking to keep the eggs tender. Slice into 6 wedges and serve immediately.