Spaghetti Frittata With Simple Tomato Sauce - cooking recipe

Ingredients

250 g spaghetti
2 tbsp sunflower oil
200 g mushrooms, sliced
200 g oyster mushrooms, sliced
5 None medium eggs
200 ml milk
Pinch None nutmeg
1 None small onion, diced
2 None garlic cloves, crushed
500 g pack passata
2 tsp vegetable bouillon powder
Pinch None caster sugar
None None Salad, to serve

Preparation

Preheat the oven to 325\u00b0F. Cook the spaghetti in a large pot of salted boiling water for 4-5 mins. Drain the spaghetti and rinse under cold water. Meanwhile, heat 1 tbsp oil in an ovenproof pan and saute the mushrooms for 3-4 mins, stirring. Season then stir in the spaghetti. Mix the eggs, milk and nutmeg together and season. Pour the mixture into the pan. Bake for 30-40 mins, until set and golden.
To make the sauce, heat 1 tbsp oil in a sauce pot, add the onion and garlic and saute for 2-3 mins. Add the tomato puree and bring to a boil. Stir in the crushed bouillon cubes and sugar and season with pepper. Simmer for 4-5 mins, stirring.
Slice the frittata and serve with tomato sauce and some salad.