Pasta and Green Marrow Frittata

Easy to make

Serves: 4

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Ingredients:

• 8 Organic eggs
• 100g Broken organic spaghetti, cooked and drained
• 4 T Grated organic Italian Parmesan, plus extra for sprinkling
• 2 T Organic olive oil
• 1 Small organic onion, finely chopped
• 1 Whole clove garlic, peeled
• 8 Organic green baby marrows (about 350g), shredded
• Sea salt and freshly ground black pepper, to taste

Method:

1. Beat the eggs and mix with pasta and parmesan. Set aside.
2. Heat the oil in a frying pan, about 20cm in diameter. Add the onion and garlic, and gently cook until softened, but still pale in colour.
3. For subtlety of flavour, discard the garlic clove. Add the shredded marrow to the pan and gently cook until softened.
4. Add the pasta mixture and cook over a very low heat for 15 minutes, or until the underside of the frittata is golden and firm and the centre not quite set.
5. Slide under a heated grill for 5 minutes, or until set and pale golden, then season.
6. Serve warm or at room temperature, sprinkled with parmesan.

**Tips**
This meal offers a great way of using leftover pasta. We used spaghetti, but, really any shape or size will do. The pasta adds substance, making it a suitable main course served with salad and good bread on the side.

Credit:    https://taste.co.za/
Phillippa Cheifitz