Recipe by Tom Daley for British Lion Eggs
Looking for an egg-citing way to use up a family favourite? This dish uses eggs to transform spag bol into something entirely new and delicious! Tom’s frittata takes just 20 minutes to cook and is filling and moreish.
TOM DALEY’S LEFTOVE SPAGHETTI BOLOGNESE FRITTATA
- 1 tbsp olive oil
- 400g leftover spaghetti bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
- 6 British Lion eggs
- a handful of basil, chopped (optional)
- 50g Parmesan, finely grated
- a handful of cherry tomatoes, halved
- Reheat your leftover spaghetti bolognese in the microwave or a saucepan. Whisk 6 British Lion eggs in a large bowl and add the basil and half the Parmesan cheese. Add the heated spaghetti bolognese and stir once or twice to slightly mix the pasta in.
- Heat your oil in a 24cm non-stick frying pan. Add the egg mixture, then use a fork to make sure the pasta is spread out evenly. Turn the heat down to low and cook for about 5 mins until the eggs are mostly set around the sides. Meanwhile, heat the grill to a low setting.
- Top the frittata (which should still be runny on top) with the remaining cheese and scatter over the tomatoes. Place under the grill for 4-5 mins or until golden and the eggs are set. Remove from the grill and leave to stand for 5 mins before sliding out onto a chopping board to serve.
- Scatter with extra basil and enjoy.
This works well with any pasta shape. It’s also great for using up pesto pasta. Keep in the fridge for up to 3 days.