It can be tricky to think of an simple meal you can prepare a day ahead that travels easily and can be re-heated or eaten at room temperature. I needed a lunch dish to take to my parents that was also easy to eat, plain ingredients and no spices. I served optional pesto and chilli relish on the side for their other guests. This oven baked spaghetti frittata was satisfying comfort food and served with a green salad made a delicious lunch - serve warm or room temperature. Also easy to add your choice of veggies or meats too. Enjoy! Colleen
Preparation 15 minutes not including cooking the pasta.
note pasta needs to be Already cooked and cooled
Cooking 25 - 30 minutes
Reheating 20 minutes from room temperature approx
Ingredients
- this is a very loose guide - use your choice of greens, meats etc
depends on how much you want to make - for my large tray I used 1 1/2 cups
1 cup (or more) of already cooked, drained and cooled spaghetti. Stir in a little olive oil after cooking so won't go clumpy whilst cooling. Cut up long strands a bit for easy eating later.
your choice of chopped veggies eg
- cooked, fried onions and garlic, mushrooms sliced and cooked
- capsicum diced
- thawed peas, chopped baby spinach leaves, finely chopped broccoli or diced asparagus
Meats - optional
- some chopped cooked chicken or ham etc
herbs
- chopped parsley, thyme or oregano leaves or a little chopped sage
plus
6 eggs
1 cup milk or half milk half cream (If using less pasta decrease eggs, milk too)
2 tablespoons grated parmesan cheese
Ground Pepper and Salt - to your taste
Topping
Grated Cheese
Some grated parmesan cheese
Sprinkle of some dried breadcrumbs
extra thyme leaves
Method
prepare your ovenproof tray or pie dish
Preheat oven to 180 - 190℃
In a large bowl - Whisk the eggs with the milk/cream and parmesan.
Stir in your selected chopped vegetables, chopped meats, herbs and salt and pepper.
Add the chopped Spaghetti pieces and stir to combine evenly.
Pour into prepared dish
Sprinkle with Grated cheeses , some breadcrumbs and herb leaves.
Bake for approx 25 - 30 minutes (will depend on dish size) until middle is cooked and topping golden.
To reheat from room temperature
cover loosely with alfoil and reheat at 180℃ for approx 20 minutes or until warmed through.
Can also be eaten at room temperature.
Serve accompanied with optional pesto or chilli relish and with green salad and tomatoes.
Enjoy! Colleen
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