Spaghetti frittata with tomatoes

Name: Spaghetti frittata with tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 150 g cherry tomatoes; 3 Shallots; 2 TABLESPOONS green and black olives without stone; 75 g Parmesan (piece); 300 g Spaghetti; 6 Eggs (Gr. M); 1/8 l Milk; 1 TEASPOON dried ital. Herbs; 2 TABLESPOONS Olive oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
150 g cherry tomatoes
3 Shallots
2 TABLESPOONS green and black olives without stone
75 g Parmesan (piece)
300 g Spaghetti
6 Eggs (Gr. M)
1/8 l Milk
1 TEASPOON dried ital. Herbs
2 TABLESPOONS Olive oil

Directions

1
Bring 3-4 l salted water to the boil. Wash and halve the tomatoes. Peel shallots and cut into fine rings. Cut olives into rings or chop roughly. Grate parmesan finely.
2
Cook the pasta in boiling water according to the instructions on the packet until al dente. Whisk eggs, milk, herbs, 1 teaspoon salt and 1⁄2 teaspoon pepper in a large bowl. Stir in parmesan.
3
Drain the pasta well. Add the shallots and olives to the bowl and mix everything thoroughly with the egg milk so that the frittata does not fall apart after baking.
4
Heat oil in a coated pan with lid. First add the tomatoes, then the pasta mixture and press flat. Cover and bake at low heat for 10-15 minutes.
5
As soon as the eggs begin to set on the surface, turn the frittata. To do this, press a sufficiently large flat lid or a cake plate onto the pan and turn it over with a bang.
6
Slide the frittata back into the pan using a spatula so that the browned side is on top. Leave open for about 10 minutes. Serve hot or cold.