Spaghetti Frittata

Name: Spaghetti Frittata
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Spaghetti; 7-10 Tbsp Salt; 400 g cherry tomatoes; 80 g green and black olives with stone; 5 Eggs (size M); 250 ml Milk; 1 TEASPOON dried herbs of Provence; 1 TEASPOON dried basil; 7-10 Tbsp Pepper; 80 g Parmesan cheese; 2 Shallots; 1 TABLESPOON light balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Spaghetti
7-10 Tbsp Salt
400 g cherry tomatoes
80 g green and black olives with stone
5 Eggs (size M)
250 ml Milk
1 TEASPOON dried herbs of Provence
1 TEASPOON dried basil
7-10 Tbsp Pepper
80 g Parmesan cheese
2 Shallots
1 TABLESPOON light balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Sugar

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet, drain and rinse. Meanwhile wash the cherry tomatoes. Cut about half of the cherry tomatoes in half. Grease an ovenproof pan (26 cm Ø) and line it with the halved tomatoes so that a circle is left free in the middle.
2
Halve the olives, stone them and put them in a large bowl. Set aside about 30 g of each variety. Put eggs, milk and herbs in a mixing bowl, season with salt and pepper and whisk with a whisk.
3
Grate the Parmesan finely and stir into the egg mixture. Add spaghetti and olives, mix well and layer carefully in the pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes.
4
In the meantime, cut the remaining tomatoes in half and put them in a bowl. Peel the shallots and cut into fine rings. Add shallots and remaining olives to the tomatoes. Add vinegar, oil, salt and pepper and season with 1 pinch of sugar.
5
Flip the frittata over onto a plate. Cut into pieces and add tomato and olive salad.