Spaghetti Frittata Wraps

SERVES 8 PREPARATION 20 MINUTES COOKING 1 HOUR, 5 MINUTES (PLUS COOLING OVERNIGHT IN FRIDGE)

100g spaghetti 1 tablespoon olive oil 1 small onion, finely chopped 1 red capsicum, finely chopped 1 courgette, coarsely grated,

squeezed of excess liquid 10 eggs, at room temperature ¾ cup milk 1 / cup parmesan, freshly 3 grated 1 cup tasty cheese, grated ¼ cup flat-leaf parsley,

chopped 8 pieces wrap bread 4 lettuce leaves, shredded 2 tomatoes, thinly sliced

1. Preheat oven to 160°C or 140°C fan-forced. Grease and line the base and sides of a 22cm square cake pan with baking paper.

2. Cook pasta in a saucepan of boiling water for 10 minutes or until tender, then drain. Rinse under cold water and drain again. Using scissors, cut pasta into shorter lengths.

3. Heat oil in a frypan over moderate heat. Add onion, capsicum and courgette, then cook, stirring, for 6 minutes

or until soft. Transfer mixture to a large heatproof bowl. Cool for 5 minutes.

4. Whisk eggs and milk in a jug. Add the milk mixture, pasta, parmesan, half the tasty cheese and parsley to the vegetable mixture. Blend together well and pour into prepared pan. Sprinkle with remaining tasty cheese.

5. Bake frittata for 55 minutes or until just set in the centre. Cool in pan. Cover, then refrigerate overnight.

6. Cut frittata in half, then

cut each piece into four slices. For each wrap, place a piece of wrap bread onto a work surface. Top with lettuce, tomato and frittata, then roll to enclose filling. Wrap in baking paper, then in cling film.