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Made with bacon, spring onions and crème fraîche, this tasty pasta omelette is great as a snack or main meal.
Ingredients
100g (3½oz) spaghetti
2tbsp sunflower oil
6 rashers smoked streaky bacon, chopped
6 spring onions, sliced
4 large eggs
2tbsp crème fraîche
1 level tbsp wholegrain mustard
2 tbsp chopped fresh chives, plus a few for garnish
Salt and freshly ground black pepper
WEIGHT CONVERTER
grams
to
cups
Method
Cook the spaghetti in boiling water for 8-12 mins, or as directed on packet, until it's just tender, then drain well.
Meanwhile, heat the oil in a small frying pan and add the bacon. Cook it over a medium heat for 4-5 mins, until it's just starting to brown. Add the spring onion to the pan and cook for a further 1-2 mins.
Lightly beat together the eggs, crème fraîche, mustard, chopped chives and seasoning.
Add the drained spaghetti to the pan and mix well with the bacon and onion, then pour the egg mixture over. Cover the pan and cook over a low-to-medium heat for about 10-15 mins, or until the egg has set.
Turn out the frittata on to a plate and serve it hot, warm or cold, cut into wedges. (Not suitable for freezing).
Top Tip for making Pasta frittata
It helps to use a non-stick frying pan to make sure that the frittata will slide out easily.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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