Skip to main content

Spaghetti and pea frittata

Skip to IngredientsSkip to Method

Make some magic in the kitchen with this Spaghetti and pea frittata. Easy, tasty and family-friendly, it’s sure to be your new go-to dinner.

  • Makes8
  • Cook time25 minutes
  • Prep time10 minutes
Spaghetti and pea frittata


  • 150g spaghetti
  • 1 bunch asparagus, woody ends trimmed, halved
  • 1 cup (120g) frozen peas
  • 2 pork and apple sausages, cases removed
  • 8 Coles Australian Free Range Eggs
  • ½ cup (125ml) thickened cream
  • 1 tbs finely chopped dill
  • 50g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the spaghetti in a large saucepan of boiling water following packet directions until al dente, adding the asparagus and peas in the last minute of cooking. Drain well.
  2. Step 2

    Meanwhile, preheat grill on medium. Heat a 17cm (base measurement) non-stick frying pan over medium-high heat. Add the sausage meat and cook, stirring, for 5 mins or until golden brown and cooked through. Add the spaghetti mixture and stir to combine.
  3. Step 3

    Whisk the eggs, cream and dill in a jug. Season. Pour over the spaghetti mixture and sprinkle with fetta. Reduce heat to medium-low. Cook for 5 mins or until almost set. Cook under grill for 3 mins or until golden brown and set.
  4. Step 4

    Transfer frittata to a clean work surface. Cut into wedges. Serve warm or at room temperature.