Spaghetti and pea frittata

For a vegetarian option, switch the sausages for extra veggies such as chopped zucchini or baby spinach leaves.

Recipe «Spaghetti and pea frittata» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 150g spaghetti, 1 bunch asparagus, woody ends trimmed, halved, 1 cup frozen peas, 2 pork and apple sausages, cases removed, 8 Coles Brand Australian Free Range Eggs , 1/2 cup thickened cream, 1 tbsp dill, finely chopped, 50g fetta, crumbled , Baby rocket leaves, to serve, Lemon zest, to serve, Dill sprig, to serve.

Ingredients:

• 150g spaghetti 
• 1 bunch asparagus, woody ends trimmed, halved 
• 1 cup frozen peas 
• 2 pork and apple sausages, cases removed 
• 8 Coles Brand Australian Free Range Eggs 
• 1/2 cup thickened cream 
• 1 tbsp dill, finely chopped 
• 50g fetta, crumbled 
• Baby rocket leaves, to serve 
• Lemon zest, to serve 
• Dill sprig, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.