Quick Spaghetti Frittata with Peas, Mangetout and Feta

This quick and easy frittata combines spaghetti with peas, crisp mangetout and crumbled feta. Serve it hot from the pan, either on its own or with a fresh green salad.

Ingredients

Serves 3–4

• 150 g dried spaghetti or spaghettini
• 100 g frozen peas
• 100 g mangetout
• 2 garlic cloves
• 1–2 onions
• 2 tablespoons olive oil
• 4 eggs
• 150 g sour cream
• Salt, pepper and paprika, to taste
• 100 g feta

Method

1. Preheat the oven to 190°C.
2. Cook the spaghetti in plenty of salted water until al dente. Drain and rinse briefly under cold water.
3. Place the frozen peas and mangetout in a bowl, cover with boiling water and leave briefly before draining.
4. Peel and finely chop the garlic and onions.
5. Heat the olive oil in a large ovenproof frying pan. Gently fry the garlic and onions until lightly colored.
6. Add the spaghetti and sauté well. Stir in the peas and mangetout.
7. Whisk the eggs with the sour cream, then season with salt, pepper and paprika.
8. Remove the pan from the heat and pour the egg mixture evenly over the spaghetti.
9. Crumble the feta over the top. Transfer the pan to the oven and bake for about 10 minutes, until the egg has set and the surface is lightly browned.
10. Serve hot directly from the pan.

Serving Suggestion

A fresh green salad makes a good accompaniment, although the frittata can also be enjoyed on its own.