Name: Spaghetti, mushroom and prosciutto frittata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 leek, trimmed, washed, finely sliced; 150 gram button mushrooms, finely sliced; 6 slices prosciutto, sliced into strips; 1 garlic clove, crushed; 1 cup frozen peas; 7 eggs; 1/2 cup grated parmesan cheese; 100 gram reserved cooked spaghetti, chopped; 1/4 cup chopped mint; salad and crusty bread, to serve

Spaghetti, mushroom and prosciutto frittata

A perfect way to use up any left-over pasta, these are great to pack in lunchboxes or take on picnics.

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

2 tablespoon olive oil

1 leek, trimmed, washed, finely sliced

150 gram button mushrooms, finely sliced

6 slices prosciutto, sliced into strips

1 garlic clove, crushed

1 cup frozen peas

7 eggs

1/2 cup grated parmesan cheese

100 gram reserved cooked spaghetti, chopped

1/4 cup chopped mint

salad and crusty bread, to serve

Method

1.Preheat oven to 180°C. Lightly grease 4 x 12cm individual pie dishes.

2.Heat oil in a large frying pan on high. Saute leek, mushrooms, prosciutto and garlic for 2-3 minutes until tender. Add peas and remove from heat.

3.Meanwhile, in a large bowl, whisk together eggs. Stir through leek mixture, cheese, spaghetti and mint. Season to taste.

4.Divide mixture evenly among prepared pans. Bake for 10-12 minutes until set. Serve with salad and crusty bread.

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