4 Tbs olive oil
1 onion, finely sliced
2 courgettes, finely sliced
Salt and freshly ground black pepper
1 cup leftover spaghetti (this works well if the spaghetti is already mixed with a sauce, but plain is fine)
2 Tbs freshly grated parmesan
2 cups spinach leaves, roughly torn
5 free rangeeggs
50g feta
1 Heat a heavy-based fry pan. Add 3 Tbs of the oil and cook the onion with the courgette over a medium-high heat for approximately 5 minutes or until soft and golden, season.
2 Put the spaghetti in a bowl, add the parmesan and the spinach, combine then add to the pan.
3 Whisk the eggs with a fork, season and pour into the pan over the spaghetti and vegetables. Using a spatula, stir for a few seconds to mix through the eggs, shake the pan then leave it to settle for 2 minutes. Run the spatula around and under the edge of the frittata then shake the pan again to loosen. Let cook for another 2 minutes.
4 Remove the pan from the heat then cover with a plate. Carefully invert the pan so the frittata is on the plate. Return the pan to the heat, add the remaining oil and when hot return the frittata to the pan, uncooked side down, and cook for a further couple of minutes or until browned. Crumble the feta over while still warm and serve.
