For a vegetarian option, switch the sausages for extra veggies such as chopped zucchini or baby spinach leaves.
- Cook the spaghetti in a large saucepan of boiling water following packet directions until al dente, adding the asparagus and peas in the last minute of cooking. Drain well.
- Meanwhile, preheat grill on medium. Heat a 17cm (base measurement) non-stick frying pan over medium-high heat. Add the sausage meat and cook, stirring, for 5 mins or until golden brown and cooked through. Add the spaghetti mixture and stir to combine.
- Whisk the eggs, cream and dill in a jug. Season. Pour over the spaghetti mixture and sprinkle with fetta. Reduce heat to medium-low. Cook for 5 mins or until almost set. Cook under grill for 3 mins or until golden brown and set.
- Transfer frittata to a clean work surface. Cut into wedges. Serve warm or at room temperature with baby rocket leaves, lemon zest and dill sprigs.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set