Spaghetti frittata with avocado salad

Posted by petra08 on May 19, 2017 · 8 Comments 

Mondays are usually a day when I try to use up most of the left overs from the weekend. It is also a day when I want something fairly quick and easy and after some rummaging in the fridge I had one portion of pink peppercorn and turmeric spaghetti from the weekend market where I sell pasta and hot sauces.

The turmeric and pink peppercorn pasta is fragrant and full of flavor. There wasn’t enough for a dinner for two but with some other ingredients I was sure it would be enough.

 

Pink peppercorn and turmeric spaghetti 

 

I had quite a few eggs and wanted to make a frittata, a type of omelette baked in the oven using the spaghetti as a base. A small piece of Camembert also made it’s way into the dish.

 

Pink peppercorn and turmeric spaghetti frittata

preparation time 5 minutes

cooking time 25 minutes 

oven 175C or 247F 

serves 2

Ingredients

• 1 portion of spaghetti or any pasta, just slightly under cooked
• 5 eggs
• 2 tbsp cream
• 1/2 red onion, chopped fine
• 1 piece of Camembert, about 1/5 of a small, round cheese
• 1 clove of garlic, peeled and crushed
• a pinch of salt and pepper
• a pinch of chilli powder

Cook the spaghetti. I used fresh so I cooked it for 1 minute only.

 

The turmeric gives the pasta a beautiful color.

 

 

I added it to a buttered oven proof dish.

Whisk the eggs with the cream, red onion, garlic, cubed camembert, salt, pepper and chilli flakes. Add the egg mixture to the pasta and bake it in the oven until set, about 25 minutes.

 

 

Whilst the frittata was cooking I made an avocado salad.

 

Fragrant avocado and watermelon salad 

preparation time 10 minutes 

cooking time 0 minutes 

serves 2 

Ingredients

• 1 ripe avocado
• 2 thin sliced of 1/4 watermelon, de seeded and cubed
• 6 cherry tomatoes, quartered
• 1/4 red onion, chopped
• juice of 1/4 lemon
• soft herbs, I used basil, dill, chevril and chives and chive flowers
• a pinch of sea salt

Mix all of the ingredients and taste. Add more lemon juice or sea salt of needed and let stand to set until it is time to serve.

 

When the frittata is set take it out of the oven and slice it.

 

 

Serve the frittata with the avocado salad.

 

 

Served this way the spaghetti was more than enough for two for dinner. The ham isn’t necessary, if you prefer a vegetarian dish halumi would work instead.

It was a light dinner, the salad added texture and kept it moist. The soft herbs added flavor and it was a very tasty way to use up leftovers.

 

I am bringing my leftovers transformed frittata to Angie’s Fiesta Friday! Co hosts are Juhl’s, The Not So  Creative Cook and Su, Su’s Healthy Living. Come and join us, the weekend has almost started!

 

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Avocado, Camembert, Cheese, Fruit, Garlic, Herbs, Main course, Meat, Onion, Pasta, Recipe, Side dish, Snack, Starch, Tomatoes, Watermelon · Tagged with Avocado and watermelon salad, avocado salad, fresh pasta, frittata, hand made pasta, Pasta and ham frittata, pasta frittata