Leftover ends of cheese from the cheeseboard and the pasta you cooked too much of get a delicious second life.
Ingredients
4 | Eggs (Main) |
1 Tbsp | Cream |
3 | Bacon rashers, chopped |
150 g | Mixed cheeses, grated or in pieces (I used a mix of blue, brie and parmesan) (Main) |
4 | Asparagus spears, trimmed, sliced and blanched (Main) |
2 Tbsp | Chopped herbs, I used oregano, thyme, chives and parsley, plus extra for serving (Main) |
½ | Lemons, use the zest only |
200 g | Spaghetti, cooked, or fettuccine, chopped (Main) |
2 Tbsp | Olive oil |
Directions
- Heat oven to 200C.
- Whisk eggs and cream in a large bowl, add bacon, cheeses, asparagus, herbs, lemon zest and pasta, stir to combine and season to taste.
- Heat oil in a deep 25cm ovenproof frying pan over high heat, add mixture and cook until starting to set around edges. Transfer to oven and bake until set (6-10 minutes).
- Turn out to serve, sprinkled with extra chopped herbs and cut in to wedges. There should be enough for a couple of lunches tomorrow, it travels well.