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“Spruce up supper time with this very different frittata from Gary Rhodes. Recipe adapted from Good Food magazine, December 2007”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
  2. While frying the onion, cut the asparagus into 2in pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and lemon juice and seasoning with salt and pepper.
  3. Reheat the frying pan with a bit more olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.

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