This frittata is perfect for those occasions when you need to ‘bring a plate’.
Ingredients
- 200g spaghetti
- 2 tablespoons olive oil
- 1 bunch spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1/4 cup flat-leaf parsley, finely chopped
- 80g (1 cup) grated parmesan
- 12 eggs
- 300ml thickened cream
- 1 lemon, zested
- 150g snow pea tendrils (see note)
- 2 tablespoons lemon-infused olive oil (see note)
Lemon pangrattato
- 2 tablespoons lemon-infused olive oil (see note)
- 60g sourdough bread, crusts removed, roughly torn
- 40g (1/4 cup) pine nuts
Method
- Step 1Preheat oven to 200C. Cook spaghetti in boiling salted water for 4 minutes or until al dente. Drain and refresh under cold running water.
- Step 2Heat olive oil in frying pan over medium heat. Add onions and garlic, and cook, stirring occasionally, for 5 minutes or until onions are soft. Remove pan from heat and set aside.
- Step 3To make pangrattato, combine all ingredients in a bowl. Season, then toss to combine. Spread on an oven tray and bake for 12 minutes or until golden.
- Step 4Meanwhile, place parsley, 40g (1/2 cup) parmesan, eggs, cream and zest in a bowl and whisk to combine. Place pan with onions over medium–high heat. Add egg mixture and spaghetti, and stir gently to combine. Cook for 3 minutes, stirring occasionally, or until egg starts to set on bottom of pan.
- Step 5Transfer pan to oven and bake for 15 minutes or until frittata is firm but still slightly wobbly in the centre (it will continue to cook).
- Step 6Combine snow pea tendrils, lemon oil and remaining parmesan in a bowl and season. Top frittata with pangrattato and snow pea tendril mixture to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1594 kj
Energy
29g
Fat Total
11g
Saturated Fat
2g
Fibre
14g
Protein
249mg
Cholesterol
216.31mg
Sodium
2g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Snow pea tendrils are available from selected greengrocers. Substitute with snow pea sprouts.
Lemon-infused olive oil is available from selected supermarkets and delis. We used Cobram Estate lemon-infused extra virgin olive oil.
If taking to a party, pack up frittata elements separately and assemble just before serving. Serve frittata warm, cold or at room temperature.
- Author: Jessica Brook
- Image credit: Jeremy Simons
- Publication: MasterChef
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