Spaghetti Frittata

📝 Ingredients

• 250 g spaghetti
• 8 eggs
• 100 ml semi-skimmed milk
• 100 g grated Emmental
• 1 red pepper (about 150 g)
• 1 brown onion (about 100 g)
• 3 tbsp olive oil (1 of them for the dressing)
• 1 lettuce (about 250 g leaves)
• 1 tsp Dijon mustard + 1 tbsp red wine vinegar
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Colander
• 26 to 28 cm non-stick frying pan with lid
• Large mixing bowl
• Large flat plate
• Spatula

📖 Steps

1. Bring a large pan of salted water to the boil. Cook the spaghetti for 2 minutes less than the time on the packet: they will finish cooking in the eggs. Drain, rinse briefly under cold water and leave to drain well.
2. Meanwhile, peel and thinly slice the onion. Deseed the pepper and cut it into small 1 cm dice. Heat 1 tbsp oil in a large non-stick frying pan over a medium heat and fry the onion and pepper for 6 to 8 minutes, until tender.
3. In a large bowl, beat the eggs with the milk, a good pinch of salt and some pepper until smooth. Add the grated Emmental, the fried vegetables and the drained spaghetti, then mix so all the pasta is well coated in egg.
4. Wipe the pan with kitchen paper and heat 1 tbsp oil in it over a medium heat, spreading it right up to the edges. Pour in the mixture and flatten it with a spatula to form an even cake 2 to 3 cm thick.
5. Lower the heat, cover and cook for 10 to 12 minutes without stirring. The frittata is ready to flip when the underside is golden (lift an edge with the spatula to check) and the top is almost set, still slightly glossy in the centre.
6. To flip it, slide it onto a large flat plate, place the pan upside down on top, then turn everything over in one confident movement, holding the plate firmly. Return to a low heat for 5 to 6 minutes, uncovered, to brown the other side.
7. Meanwhile, wash and spin the lettuce. In the bottom of a salad bowl, whisk the mustard with the vinegar and a pinch of salt, then drizzle in the last spoonful of oil to emulsify. Toss the lettuce in the dressing just before serving.
8. Leave the frittata to rest off the heat for 5 minutes so it holds together, then cut it into 4 wedges like a cake. Serve hot or warm with the salad: it can also be eaten cold the next day, in a lunchbox.