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Photo of Spinach & pea frittata by WW

Spinach & pea frittata

6
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Using spaghetti in this filling frittata makes a tasty alternative to potatoes

Ingredients

White pasta, dry

125 g, spaghetti

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, thinly sliced

Egg, whole, raw

7 medium, raw

Skimmed Milk

75 ml

Vegetarian parmesan style hard cheese

25 g

Ricotta Cheese

75 g

Garlic

2 clove(s), crushed

Spinach

60 g

Peas, fresh or frozen

100 g, thawed

Salad leaves

1 portion(s)

Instructions

  1. Bring a large pan of water to the boil and cook the spaghetti to pack instructions. Drain, cool under cold running water and set aside.
  2. Meanwhile, mist a deep, 30cm-round, ovenproof frying pan with cooking spray and heat over a low heat. Add the onion and sauté for 4-5 minutes, until softened.
  3. Whisk together the eggs and milk in a large jug. Add the parmesan, then season. Gently stir in 50g of the ricotta, making sure you don’t break it up too much. Set aside.
  4. Add the garlic to the onions and cook for 1 minute. Add the spinach and stir for 1 minute, or until just wilting. Stir in the spaghetti and petits pois and season.
  5. Pour over the egg mixture then swirl the pan so the egg evenly covers all the ingredients. Cook over a low heat for 10 minutes. Preheat the grill to low.
  6. Once the frittata is almost set, dot the remaining ricotta over the top and cook under the grill for 3-4 minutes, or until the top is set. Serve with the salad leaves.

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