What do you do when you've got loads of food in your fridge but you really can't decide what to do with it? I had that dilemma this weekend - I had the ingredients for loads of recipes I'd planned earlier in the week but didn't fancy any of them; I was in the mood for pasta or eggs. I decided to compromise and put together a truly amazing pasta frittata with spinach and ricotta. Result? It's now officially a 'favourite'. Unfortunately it's not exactly the most health-tastic, so it'll probably be a short while before I do it again...
Oh, I also want to say that I've found the most AMAZING GF pasta! Rizopia make theirs from brown rice and unlike most other GF pasta I've tried, this has the right 'mouthfeel', tastes great and doesn't disintegrate into a sloppy mess in the pan when you cook it. Really, really good!
Pasta, Spinach and Three-Cheese Frittata
200g Frozen Spinach
1 medium Onion (chopped finely)
4 large Eggs (lightly beaten together)
2 heaped tbsps Ricotta
1 tbsp grated Parmesan
1 handful Fresh Basil (chopped very finely)
1 tsp Olive Oil
1 tsp Butter
1 clove Garlic (minced)
1 pinch Nutmeg
Salt & Pepper
Does 4 servings
1) Start cooking your pasta in slightly salted water.
2) Fry the garlic and onion until just going golden. Add the spinach and nutmeg and continue to cook until softened. Stir through the basil, ricotta and parmesan and season to taste.
3) Drain the cooked pasta and add the spinach mixtures - stir well.
4) In a clean frying pan, melt the butter until it just starts to froth. Tip in the pasta and arrange so it is reasonably level but not over-flattened.
5) Carefully pour in the egg mixture so it is evenly distributed through the pasta. Arrange slices of mozzarella on the top and finish with salt, pepper and a little grated parmesan.
6) Allow to cook slowly on the hob for approximately 5 minutes before finishing under the grill to cook and brown the top.
I had mine with a garlic seafood medley and salad.