Spaghetti Frittata

Spaghetti frittata is a good quick mid-week meal. Very useful on a Tuesday night when I have to rush out to take my daughter to ice-hockey training. Start by putting the spaghetti on and while it is cooking make a garlicky tomato sauce with whatever veg you want to add. For this one I added sliced courgette and a handful of chopped chard leaves. The chard went in for the last 5 minutes cooking time. The sauce should be quite thick so let it bubble to boil of any excess liquid.

When the spaghetti is cooked add some olive oil and leave it to cool before adding some beaten eggs and cheese to taste. We used 6 eggs for four people. Then put half the spaghetti mixture in a pan, the tomato sauce and then the rest of the spaghetti on top. Then comes the fun bit! When is brown on the bottom you need to turn it over. The best way is to put a plate on top, turn it over so that the frittata is on the plate and then slide it back into the pan. If you've got a heavy pan you may need an assistant at this stage.

We ate the leftovers last night with a collection of other things from the fridge that needed eating up. After going on a lovefoodhatewaste workshop I've learnt to call this meal 'Tapas' rather than 'bits', sounds so much more appealing!

Sorry about the lack of photos - I've mislaid my camera.