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Spaghetti, Bacon and Spinach Frittata

Yields1 Serving

Do your children like spaghetti? Do they like eggs? Why not create a delicious spaghetti frittata and used up the leftovers at the same time?

Ingredients
 2 tbsp Olive Oil
 1 onion, chopped
 150 g Unsmoked lardons or chopped, unsmoked bacon
 1 Garlic clove, crushed
 3 Ripe plum tomatoes,cut into quarters
 2 tbsp Tomato puree
 ½ tsp Balsamic vinegar
 Salt and pepper
 115g Baby spinach
 330 g Leftover cooked spaghetti(can be gluten free)
 6 Large eggsBeaten
 2 tbsp Grated Grana Padano or Pecorino cheese
Method
1

Heat 1 tbsp. olive oil in a saucepan.

2

Add the onions, lardons/bacon and sauté until the onions are soft.

3

Add the garlic, plum tomatoes. tomato puree, balsamic vinegar and season with salt and pepper.

4

Stir then leave to simmer for 5 minutes.

5

Remove from the heat and stir in the baby spinach until wilted.

6

Add the spaghetti to the pan and stir until it is covered in the sauce.

7

Whisk the eggs in a bowl.

8

Preheat the grill to high.

9

Heat the other 1 tbsp. olive oil in a large flat pan / frying pan.

10

Add the spaghetti and sauce mix and heat through in the frying pan then add the whisked eggs.

11

Heat until you can see that the bottom of the frittata is cooked then top with the grated cheese and place under the grill on high heat.

12

Once the cheese is nicely coloured and the egg is cooked remove from the grill. Leave to cool then slice for lunchboxes.

Nutrition Facts

Serving Size 4-6