Pasta and green marrow frittata

Pasta and green marrow frittata

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Laibach White Ladybird Organic Blend 2007


  • 8 organic eggs
  • 100 g broken organic spaghetti, cooked and drained
  • 4 T grated organic Italian Parmesan, plus extra for sprinkling
  • 2 T organic olive oil
  • 1 small organic onion, finely chopped
  • 1 whole clove garlic, peeled
  • 8 organic green baby marrows (about 350 g), shredded
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Beat the eggs and mix with the pasta and Parmesan. Set aside.

Heat the oil in a frying pan, about 20 cm in diameter. Add the onion and garlic, and gently cook until softened, but still pale in colour. For subtlety of flavour, discard the garlic clove. Add the shredded marrow to the pan and gently cook until softened. Add the pasta mixture and cook over a very low heat for 15 minutes, or until the underside of the frittata is golden and firm and the centre not quite set.
Slide under a heated grill for 5 minutes, or until set and pale golden, then season.
Serve warm or at room temperature, sprinkled with Parmesan.

Per serving: 1632.3 kJ, 20.6 g protein, 21.1 g fat, 26.4 g carbs

TASTE’s take:
This meal off ers a great way of using leftover pasta. We used spaghetti, but, really, any shape or size will do. The pasta adds substance, making it a suitable main course served with a salad and good bread on the side.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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