Thyme Pasta Frittata

01Method

1. 1

   Crack the eggs into a large bowl, add the cream and whisk until combined. Fold in the Parmesan, pasta, two tablespoons of the thyme, the parsley, lemon zest, salt, and black pepper.

2. 2

   Warm the olive oil in a 25 cm non-stick frying pan over medium heat. Pour in the egg mixture and cook for 7–8 minutes until the edges turn golden brown, then take the pan off the heat.

3. 3

   Slide the frittata out onto a large dinner plate using a spatula, then carefully flip it back into the pan. Return to the heat and cook for a further 5–6 minutes until the frittata is set and firm throughout.

4. 4

   Scatter the remaining thyme over the top, cut into wedges and serve either warm or at room temperature.