olive oil Archives

Stew recipes

Dad’s oxtail

6 hours

Apple recipes

Chicken tray bake with roast apples and thyme

50 minutes

Chops recipes

Brenda’s Mexican pork chops

30 minutes

Beef recipes

Lorraine’s fillet in phyllo pastry

30 minutes

Italian recipes

Roast pepper panzanella

20 minutes

Vegetarian recipes

Braised fennel

1 hour

Italian recipes

The perfect risotto

1 hour 40 minutes

Italian recipes

Squid ink pasta and prawns all’amatriciana

25 minutes

Chicken recipes

Rustic chicken pie

2 hours

Leftover spaghetti frittata (with peas)

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 t olive oil
2 t butter
3 leeks, finely chopped
1 x 80 g packet Woolworths hand-shelled fresh peas
5 free-range eggs, beaten
1 cup cream
50 g Parmesan, grated
250 g spaghetti, cooked al dente
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Heat the olive oil and butter in an ovenproof pan and fry the leeks until soft and golden. Add the peas.
Beat the eggs, cream and Parmesan. Pour over the leeks and peas and add the spaghetti. Cook over a medium heat for 5 minutes.
Place the pan in the oven and bake for 15–20 minutes, or until the egg has set.
Turn out onto a plate, cut into wedges and season to taste before serving.

Cook's note: If you have a family who can hold back, this is a great way to recycle leftover pasta.

Discover more ideas with leftovers here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Dad’s oxtail

Chicken tray bake with roast apples and thyme

Brenda’s Mexican pork chops

Lorraine’s fillet in phyllo pastry

Roast pepper panzanella

Braised fennel

The perfect risotto

Squid ink pasta and prawns all’amatriciana

Rustic chicken pie

Viv’s quick-and-easy panko chicken

Pan-roasted hake with chilli and olives

Leftover spaghetti frittata (with peas)

Leftover spaghetti frittata (with peas)

Ingredients

Method