Apologies, the boys named this one!
If I’m cooking pasta I always cook a little extra for salads and this dish if there is enough. It is the ultimate leftovers reinvented dish and really is simple to throw together.
My garlic butter is made in bulk and then frozen in 50g portions, 200g butter, 7 crushed cloves of garlic and a little salt and pepper. I package the portions in plastic wrap and form the butter into cylindrical shapes, easier to slice for garlic bread and steaks once it has defrosted.
Serves 4-6 depending on appetites.
Ingredients
50g garlic butter
600g cooked spaghetti
4 Roma tomatoes, cored and deseeded
6 medium basil leaves, torn
4 eggs, beaten
60mls sour cream
50g Parmesan, finely grated
Method
Preheat the grill on high.
In a large frying pan, heat the garlic butter.
As soon as it has melted, add the spaghetti and toss well in the butter.
Add the tomatoes and basil, keep tossing until the tomato is beginning to release its juice.
Combine the eggs and sour cream, whisk to mix.
Pour the egg over the spaghetti, mix a little to ensure all of the spaghetti has some egg mixture over it.
Cook, over a medium heat for 3-5 mins until the base is going golden.
Sprinkle over the Parmesan and then slide under the grill.
Bake for 3-5 mins until golden on top.
Allow to cool a little in the pan.
Gently slide out of the pan and onto a chopping board, use a sharp knife to cut wedges.
Ooooh, I really like the look of this. Question, coz of my diet I can’t really have the sour cream. Would it work if I swapped that out for low fat greek yoghurt?
Hi Anne Marie, I would just use low fat milk, it should still work a treat! 🙂 Ros
perfick. Thanks 🙂
My pleasure Anne Marie. 🙂 Ros
I love creative recipes for left overs and this sounds really yummy! 🙂
Thanks Maggie, we are still in summer school holiday mode so this is a fantastic quick lunch for a houseful of boys and makes a nice change from a sandwich! 🙂 Ros
I’m lovin’ this!
Thanks Jeanne, my boys certainly do! 🙂 Ros
We used to love spaghetti frittata as kids Ros, though i haven’t made it for ages! I remember it was a great picnic food too…
It packs for picnics brilliantly Beck. I have been known to sneak a few handfuls of baby spinach into it as well! 🙂 Ros
One of my most favorite ways for using leftover pasta! 🙂
Great taste Tasty Eats Ronit Penso! 🙂 Ros
Snap! I cooked and posts about my Frittata yesterday 🙂 love this one
Haha Claire, great minds think alike! 🙂 Ros
Thanks for sharing. 🙂 Ros
My mom used to make a similar dish for my brother and I when we were kids. Thanks for sharing this!
My pleasure Veronica, it should be in every busy mums repetoire! 🙂 Ros
Yum! I love using leftover pasta to make frittatas! Can’t go wrong with garlic butter!
I absolutely LOVE garlic butter Amy! 🙂 Ros
Definitely going to have to try this!
The boys certainly devour it Baeicher so it must be good! 🙂 Ros
My goodness, this sounds tasty! I am saving your recipe for use in the very near future 🙂 It also reminded me about laying in my own stock of garlic butter. The little pats of pre-prepared butter look so tasty in the supermarket fridge in my neck of the woods, but I usually manage to hold off on buying them as they are quite expensive, somehow don’t taste quite as nice as they look, and are so easy to make at home – as your recipe shows 🙂
Thanks Mrshungryvegetarian, the other good thing about home made garlic butter is that you know exactly what’s in it! 🙂 Ros
I love pasta frittata, It reminds me ro my childhood 😊😊😊
So many mums seem to have made a variation on this for generations! A great way to use up leftovers! 🙂 Ros