Top Tip:
You can use up any of last night’s pasta dishes for the base of this dish.
102
102
Serves:
5
large eggs
150
g
garlic and herb Boursin (or any soft cheese)
2
tbsp
creme fraiché
1
portions of leftover spaghetti marinara
1
bunch of fresh basil leaves (finely chopped)
Recipe submitted by: Kenny Tutt & Boursin
Equipment needed: Hob, saucepans, oven & mixing bowl
Preheat your oven to 180°C fan/200°C non fan/gas mark 4
Beat together the eggs and crumble in half the Garlic and Herb Boursin to the mix. Season with little salt and plenty of cracked pepper.
Oil an ovenproof frying pan generously and place over a low heat. Arrange your spaghetti or linguine over the entire pan to cover it evenly. Cook the spaghetti for 1-2 minutes then pour over the egg mixture covering the pan evenly. Cook for a further 3-4 minutes over a medium heat.
Place the frittata into your preheated oven and bake for 6-8 minutes or until cooked through.
Whilst the frittata is baking mix the remaining Boursin with the creme fraiche and whip until light.
Once the frittata has cooled a little but still warm, turn it out onto a plate or chopping board and cut into equal portions. Serve with the Boursin cremé, fresh basil and a drizzle of olive oil.
You can use up any of last night’s pasta dishes for the base of this dish.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook