Spinach & Pea Frittata

Serves 4

125g spaghetti Calorie controlled cooking spray

1 onion, thinly sliced 7 eggs

75ml skimmed milk 25g vegetarian hard Italian cheese (from supermarkets), finely grated

Freshly ground black pepper

75g ricotta

2 garlic cloves, crushed

60g young leaf spinach

100g frozen petits pois, thawed

Salad leaves, to serve

Cook the pasta to the pack instructions. Drain, cool under cold running water and set aside.

Meanwhile, mist a deep, 30cm ovenproof frying pan with cooking spray and heat over a low heat. Add the onion and sauté for 4-5 minutes, until softened. Whisk the eggs and milk in a large jug. Add the hard cheese, then season. Gently stir in 50g of the ricotta, making sure you don’t break it up too much. Set aside.

Add the garlic to the onion and cook for 1 minute. Add the spinach and stir for 1 minute, or until just wilting. Stir in the spaghetti and petits pois, and season. Pour the egg mixture over the vegetables, then swirl the pan so the egg evenly covers all the ingredients. Cook over a low heat for 10 minutes. Preheat the grill to low.

Once the frittata is almost set, dot the remaining ricotta over the top and cook under the grill for 3-4 minutes, or until the top is set. Serve with the salad leaves.