Parmesan spaghetti frittata
125g/4Żoz fresh spaghetti
50g/2oz parmesan, grated
3 free-range eggs, beaten
2 tbsp double cream
salt and freshly ground black pepper
handful basil, roughly chopped (a little reserved for garnish)
25g/1oz butter, melted
1. Cook the spaghetti in salted boiling water for 2 minutes, drain and chop.
2. Combine the parmesan, eggs, double cream, salt, freshly ground black pepper and most of the basil together in a small bowl. Add the chopped cooked spaghetti and stir well.
3. Heat the butter in a small frying pan and, when foaming, add the egg mixture. Cook for 2-3 minutes, turn over and cook for another two minutes.
4. To serve, slide onto a plate, cut into slices and sprinkle with chopped basil