I love frittatas. They are super easy and quick to pull together, use the most basic of ingredients and are almost black hole like in their ability to absorb leftovers, as, within reason, you can sling most things into them. A frittata is also super portable, and perfect for packed lunches, picnics and travel snacks. This spaghetti version is especially robust and holds together very well making it ideal finger food.
You do need a good pan for a frittata, a good heavy one that you can fry in, then slowly and evenly cook in and finally put under the grill (broiler) or into the oven. It also needs good non stick so you can flip the finished frittata cleanly out of the pan to serve. Apart from my good knives I have little time for anything that needs to be washed by hand so dishwasher proof is also an essential for anything that comes into my kitchen.
I’ve been testing some of the new Le Creuset Toughened Non-Stick pans, which are perfect for this dish. Nice and robust (and lighter than the Le Creuset iconic enameled casserole dishes), they have a tough layer of non stick, can be used on all hobs and are oven safe to 260C. They can also be slung in the dishwasher and come out as good as new. Win win win!
This frittata was inspired by the classic spaghetti carbonara, despite the addition of a spoon of cream and some cheese it is still a relatively frugal dish as the bulk of it is cooked spaghetti, if you prefer an eggier dish add some more eggs, or use less spaghetti (I don’t recommend adding any more pasta to this as there won’t be enough egg to bind it). Of course you can substitute other shapes of pasta, add left over cooked vegetables and one or two spare egg whites or yolk or two(don’t you always have one or two leftover from making custard, mayonnaise or meringue?).
- 1 tsp vegetable oil
- 200 g lardons or bacon - cut into 1cm cubes
- 1 clove garlic - smashed
- 6 large eggs
- 50 g mozzarella - shredded
- 3 tbs cream
- 20 g parmesan - finely ground
- 250 g spaghetti - cooked as per packet instructions
Fry the lardons in the vegetable oil in a deep 26cm / 10" frying pan over a medium heat. Place the garlic clove onto a chopping board and smash it with the side of a knife, remove the skin and add to the pan.
Once the lardons are golden remove from the pan and drain on a piece of kitchen paper. Discard the garlic and most of the fat.
Crack the eggs into a large bowl, add the cheeses, cream and whisk with a fork until thoroughly mixed.
Season with a generous amount of pepper and salt, then add the spaghetti and lardons and mix.
Pour the egg mixture into the pan and cook slowly over a low heat without stirring for 10 - 15 minutes until starting to solidify around the edges, and the whole frittata moves together when you gently shake the pan. You may need to gently press the spaghetti into the egg mix with a spatula as you start to cook it.
Finish cooking under the grill. When cooked the fritatta will have puffed up and have started to brown, keep a careful eye on it when grilling as it can burn very quickly.
Once cooked allow to stand for a minute then flip out onto a plate to serve.
Metal pan handles get hot when under the grill, even if they don't on the hob. It is really easy to forget and burn yourself (I have done this).
For more frittata inspiration why not try my
- Spring greens, purple sprouting & goats cheese frittata
- Broccoli and smoked salmon tortilla
- Red pepper and chickpea frittata
or from other bloggers
- Ceri’s smokey squash frittata
- Kate’s Spanish tortilla with Jersey Royals and spring veg
- Bintu’s plantain frittatas
Le Creuset toughened non stick deep frying pans are available from Le Creuset & other retailers RRP £88 – £105
Recipe commissioned by Le Creuset. I was also gifted some items from the range. All opinions our own.