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.
Makes88
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
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.
Method
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.
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.
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.
Step 4
Transfer frittata to a clean work surface. Cut into wedges. Serve warm or at room temperature.
