Spaghetti Bolognese Frittata

The best part of making a Spaghetti Bolognese is making enough so that there are left overs for the next day to whip up a yummy frittata. This is similar to a quiche but without a crust and can be cut up into smaller bite size pieces served at room temperature as a snack with drinks. It may seem quite unusual but it is bold in flavour and delicious so give it a try. Your guests will love it.


Leftover Bolognese sauce and spaghetti combined ( I try for around 700g or thereabouts)
8 eggs
100ml cream
100g parmesan cheese grated
1 tbsp tomato paste
Handful of parsley chopped
Maldon Salt & Cracked Black Pepper
Knob of butter


1. Preheat the oven to 180 degrees C. Crack eggs into a large mixing bowl, add cream, tomato paste and whisk. Add the cheeses, then the spaghetti bolognese, season and mix well.

2. In a large skillet or pan melt the butter ensuring that the whole base of the pan is covered with butter and bubbling. When the pan is hot enough pour in the mixture and allow to seal. On the surface sprinkle some more cheese and garnish with parsley. The cooking on the hob should only take around 2/3 minutes.

3. Remove from the heat and carefully place the skillet in the oven.

4. Bake for 30 minutes or so or until the centre of the frittata is firm and cooked through.

5. Remove from the oven and allow to cool in the pan. Once totally cool place a plate over the pan and flip the pan and plate at the same time so that the frittata slips out onto the plate (bottom facing up). Then use another plate and flip again. Cut into wedges, squares or any shape and size you like. Serve as a finger snack with drinks.

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