Bread Aioli
Thick, creamy, tangy and delicious; this bread aioli is a great way to use up stale and even frozen bread. Serve it as a dip or a sauce.
Leek and Spaghetti Frittata
If you've cooked too much pasta make use of it in this frittata.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Splash of oil
- 1 leek, thinly sliced
- 4 eggs
- ½ cup milk
- 200g cooked pasta
- Handful of cheese (whatever you have, feta works well)
- Salt and pepper
- Parmesan
Method
- Heat a splash of oil in a frypan over a medium heat. Add the leeks and cook for 5 to 10 minutes until they are soft.
- While the leeks are cooking, whisk the eggs and milk together, add the cheese and season with salt and pepper.
- Add the pasta to the leeks in the frypan and then pour over the egg mixture. Cook for about 5 minutes, until the egg is nearly cooked.
- Grate parmesan over the top. Put the pan under the grill to brown the top and finish cooking.
- To serve, place a plate over the pan and turn it upside down. Hopefully your frittata will turn out! If not you may need to loosen it a little with a knife before turning over. Now place the serving plate on top of the frittata and turn over again. Garnish with some chopped herbs and serve with a good chutney and salad.