NUTRITION: PER SERVING
FAT: 26.6G (9.5G SATURATED)
CARBOHYDRATES: 32.6G (5.1G SUGARS)
28g vegetable Knorr Stock Pot (optional)
1 head broccoli, cut into small florets
1 tbsp olive oil, plus extra to drizzle
1 onion, finely chopped
2 garlic cloves, crushed
400g roast ham, shredded
8 medium free-range eggs, beaten
100g feta, crumbled
Bunch fresh dill, roughly chopped
You’ll also need…
23cm ovenproof frying pan
Bring a large pan of water to the boil and dissolve the stock pot (if using). Add the spaghetti and cook for 7 minutes until just al dente. Add the broccoli to the pan for the last minute of cooking time – it should still be crunchy. Drain the pasta and broccoli, drizzle with olive oil and season.
Meanwhile, heat the 1 tbsp oil in the pan and fry the onion and garlic for 5 minutes. Add the ham and fry briefly, then transfer the mixture to a large bowl and wipe out the pan using kitchen paper.
Add the cooked broccoli and pasta to the bowl, then stir in the beaten eggs, milk, and most of the feta and chopped dill.
Turn the grill to high and heat a drizzle of oil in the clean frying pan. Pour in the pasta mixture and scatter the rest of the feta over the top. Cook the frittata over a low-medium heat for 6-8 minutes. When the eggs have set around the edges put the pan under the grill and cook for 7-10 minutes until golden and cooked through. Serve sprinkled with the rest of the dill and ground black pepper.
This gives a slightly runny frittata, like a creamy carbonara. If you’d prefer it to be completely set, grill at a lower heat for an extra 5-8 minutes.
Leave out the ham and add 100g defrosted frozen peas with the broccoli in step 3.