My kitchen sometimes groans from the heavy weight of expectations we all set upon it. It must produce food that is delicious, interesting and varied, but also nutritious as there are two growing children here, economical (as there are TWO GROWING children here), quick (do you sense a theme in my parenthesis yet??), and must leave little waste behind.
As you might imagine, fulfilling all of these requirements three times a day, seven days a week can be nothing short of daunting at times. We get stuck in food ruts. We cave and order pizza. We let beautiful food sit at the back of the fridge and rot because I can’t come up with a good use for it (or just plain forget it’s there).
I am constantly in search of new ideas, reminders of ideas we once used, and great little tips and tricks to make cooking and eating two things we continue to love and do as a family, no matter what the situation.
Recently I was re-reminded of this beautiful and innovative use of leftover spaghetti by Claire Thompson, author of The 5 o’clock Apron As it so happened on that particular day she posted a photo of her spaghetti frittata on Instagram (because where else) I had a tupperware full of wholewheat spaghetti sitting in my fridge, begging to be used. Four eggs, two kinds of cheese, a heavy helping of herbs and tomatoes (only on half!) later and I had a brilliant dinner for the kids plus leftovers for Nick and I which we polished off the following day.
What is also great about having this idea as your base is that you can add in whatever you want! Bits of bacon, other types of cheeses, a mix of other veggies you have lying around, the end of a jar of pesto or tomato sauce- whatever you have on hand.
I love being (re)inspired with easy, ever so slightly outside-the-box, ways of getting good food on the table with efficiency. What’s in your bag of tricks when it comes to family meals? I’d love to know!
Leftover Spaghetti Frittata
approx 200g already cooked spaghetti (wholewheat or otherwise)
4 eggs, beaten and seasoned with salt and pepper
50g grated mature cheddar
grated Parmesan cheese for the top
2 heaped teaspoons dried thyme
1 heaped teaspoon dried oregano
1 clove garlic, finely sliced or minced
5 leaves fresh basil, finely sliced
handful baby plum tomatoes, sliced
1-2 tsp olive oil
salt and pepper to taste
Turn your oven on to broil, at around 180-200C/ 375-400F and make sure your wire rack is in the centre of the oven itself.
In an oven proof pan over a medium heat add in your oil and gently fry your garlic until soft and fragrant. Then, tip in your spaghetti, mix through with the garlic once or twice then disperse noodles evenly around the pan. Pour in your beaten eggs, sprinkle herbs and cheese evenly and, without touching it, let your ingredients cook away for 5 minutes or until eggs start to firm up around the sides.
Once the edges of your frittata have started to set but the middle is wobbly add your sliced tomatoes, grate additional Parmesan cheese over the top and tuck into the oven for an additional 5-8 minutes or until top is golden and eggs are set.
Serve with something green.