I remember coming across a recipe for spaghetti frittata some years back,  and thinking it was a great idea for leftover pasta.  But somehow it was only this morning that I tried making it.

We had some leftover penne pasta tossed in a vegetarian tomato-based sauce from last night’s dinner, and so while my brood were crawling out of bed this morning, I crept downstairs, turned on the oven to preheat at 180C, then whisked 5 eggs with 75g of grated parmigiana, and mixed in the leftover pasta (just under 300g).  Then the mixture was poured into an oiled baking pan, which was popped into the oven to bake at 200C until cooked and a golden crust had formed.  Took about 25 minutes.  And that was all it took for a yummy, savoury breakfast, which felt a lot more like brunch.

Honestly, I’d make this again if only to inhale that mouth-watering aroma which wafted in my kitchen as it baked.