Lemony pasta frittata

Appetizing Lemony pasta frittata Recipe

This frittata is perfect for those occasions when you need to ‘bring a plate’.
Lemony pasta frittata
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 12 person.


  • 200g spaghetti

  • 2 tablespoons olive oil

  • 1 bunch spring onions, thinly sliced

  • 2 cloves garlic, crushed

  • 1/4 cup flat-leaf parsley, finely chopped

  • 80g (1 cup) grated parmesan

  • 12 eggs

  • 300ml thickened cream

  • 1 lemon, zested

  • 150g snow pea tendrils (see note)

  • 2 tablespoons lemon-infused olive oil (see note)

Lemon pangrattato

  • 2 tablespoons lemon-infused olive oil (see note)

  • 60g sourdough bread, crusts removed, roughly torn

  • 40g (1/4 cup) pine nuts


  • Step 1

    Preheat oven to 200C. Cook spaghetti in boiling salted water for 4 minutes or until al dente. Drain and refresh under cold running water.

  • Step 2

    Heat olive oil in frying pan over medium heat. Add onions and garlic, and cook, stirring occasionally, for 5 minutes or until onions are soft. Remove pan from heat and set aside.

  • Step 3

    To make pangrattato, combine all ingredients in a bowl. Season, then toss to combine. Spread on an oven tray and bake for 12 minutes or until golden.

  • Step 4

    Meanwhile, place parsley, 40g (1/2 cup) parmesan, eggs, cream and zest in a bowl and whisk to combine. Place pan with onions over medium–high heat. Add egg mixture and spaghetti, and stir gently to combine. Cook for 3 minutes, stirring occasionally, or until egg starts to set on bottom of pan.

  • Step 5

    Transfer pan to oven and bake for 15 minutes or until frittata is firm but still slightly wobbly in the centre (it will continue to cook).

  • Step 6

    Combine snow pea tendrils, lemon oil and remaining parmesan in a bowl and season. Top frittata with pangrattato and snow pea tendril mixture to serve.

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