Tuna And Spaghetti Frittata - cooking recipe

Ingredients

7 oz spaghetti
1/4 cup all-purpose flour
5 None eggs, at room temperature
1 cup half-and-half
1 clove garlic, minced
1.5 oz Cheddar cheese, grated
5 oz frozen peas
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp fresh dill, finely chopped
2 tsp lemon zest
2 - 7 oz can tuna in brine, drained and flaked
1 None tomato, thinly sliced
None None mixed greens, to serve
None None lemon wedges, to serve

Preparation

Preheat oven to 350\u00b0F. Grease and line a 9 1/2 inch springform pan with parchment paper. Place on a baking tray. Cook pasta in boiling salted water for 10 mins or until al dente. Drain then rinse under cold water. Drain again and toss with flour.
Whisk eggs, half-and-half and garlic. Pour over pasta then toss with 1 oz cheese, peas, parsley, dill, lemon zest and tuna. Transfer to prepared pan and arrange tomato slices over top. Sprinkle with remaining cheese, cover with foil and bake for 30 mins. Uncover and bake for another 30 mins, or until golden brown and just set at center. Remove from oven and let cool for 15 mins in pan. Run a knife around the edge, loosen and remove frittata. Cut into wedges and serve with salad and lemon wedges.