Pasta frittata

Tamara West

For the frittata

2 cups	Broad beans, frozen (Main)
150 g	Spaghettini, broken in half (Main)
25 g	Butter
¼ cup	Grated parmesan cheese
8	Eggs
¼ cup	Chopped parsley
8	Basil leaves, torn
2 Tbsp	Olive oil

For the beans

400 g	Green beans
2 Tbsp	Olive oil
2 cloves	Garlic
½	Red chillies, seeded and finely sliced

Directions

Frittata

1. Blanch broad beans in lightly salted boiling water, drain and refresh under cold water. Peel beans and discard their grey overcoat. Set aside.
2. Boil spaghettini in a large saucepan of lightly salted water until just al dente. Cook a fraction less than you normally would. Drain and toss pasta with butter and parmesan. Add broad beans and set aside to cool.
3. Whisk the eggs in a large bowl and season with salt and freshly ground black pepper. Add the herbs and stir in the cold pasta mixture.
4. Heat the oil in a large heavy-based frying pan and pour in the pasta mixture. Cook until the eggs are almost set.
5. Place a large plate over the frying pan and tip it upside down so the frittata sits on the plate. Slide frittata back into frying pan to cook the other side.
6. Serve immediately with a green salad or green beans (recipe below).

Stir-fried green beans

1. Trim and steam the green beans until bite-tender.
2. Place the olive oil in a frying pan and fry the garlic and chilli for 30 seconds. Make sure the garlic doesn't burn or it will taste bitter.
3. Add the green beans and stir-fry until hot.
4. Season with salt and pepper and a squeeze of lemon juice.

Kathy recommends

• Spice up frittata with a good pinch of dried chilli flakes.
• Make sure you season well or frittata can taste very bland.
• Cook frittata in an ovenproof frying pan and place under the grill to cook the top, rather than turning over.
• Spaghettini is a thin spaghetti ideal for breaking up and adding to dishes such as this and to soups.