Baked spaghetti frittata

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Dietary
Nut-free

A recipe from the Good Food collection.

Ingredients

30 g (1 oz) salted butter

125 g (4 1/2 oz) button mushrooms, sliced

1 red or green capsicum (pepper), seeded and chopped

125 g (4 1/2 oz) ham, sliced

90 g (3 1/4 oz/1/2 cup) frozen peas

6 eggs

250 ml (9 fl oz/1 cup) pouring (whipping) cream or milk

100 g (3 1/2 oz) cooked spaghetti, chopped

2 tablespoons chopped parsley

3 tablespoons grated parmesan cheese

Method

1. Preheat the oven to 180°C (350°F/ Gas 4). Grease a 23 cm (9 inch) round ovenproof dish. Melt the butter in a frying pan and add the mushrooms. Cook over low heat for 2-3 minutes.

2. Add the capsicum and cook for 1 minute. Stir in the ham and peas. Remove from the heat to cool slightly.

3. Whisk together the eggs and cream and season. Add the spaghetti, parsley and mushroom mixture and stir. Pour into the dish and sprinkle with parmesan cheese. Bake for 25-30 minutes.