Linguine & Pesto Frittata

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 225g linguine, spaghetti or tagliatelle
• olive oil, for cooking and drizzling
• 1 onion, sliced
• 1 bunch asparagus (about 12 spears)
• 100g washed baby spinach leaves
• 100g frozen peas, defrosted
• 150ml double cream
• 6 large eggs, beaten
• 2 heaped tbsp pesto
• 4 heaped tbsp finely grated parmesan (optional)

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Cook the linguine in a large pan of boiling water until just tender, about 9 to 11 minutes. Drain well.

2. Trim the woody ends from the asparagus and cut the spears into 2-inch (5 cm) pieces. Boil them in water for 3 minutes, then drain.

3. Heat a splash of olive oil in a 10-inch (25 cm) ovenproof skillet over medium heat. Add the sliced onion and cook for 8 minutes until soft.

4. Add the spinach, peas and drained asparagus to the skillet. Stir until the spinach wilts, about 2 minutes.

5. In a bowl, whisk the beaten eggs, double cream, pesto and parmesan if using. Stir in the drained linguine.

6. Pour the egg and pasta mixture over the vegetables in the skillet and spread evenly. Cook on low for 4 minutes until the edges start to set.

7. Transfer the skillet to the oven and bake for 10 to 12 minutes until set in the center and the eggs reach 160°F (71°C).

8. Rest for 5 minutes, drizzle with a little olive oil, cut into wedges and serve.