This speedy spaghetti omelette is a great way of using up leftover pasta, and it's bound to be a hit with kids
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 onion, chopped
- 2 courgettes, grated
- 2 tbsp chopped flat-leaf parsley
- 300g pot fresh cheese sauce
- 200g cooked spaghetti or other pasta
- 2 eggs
Method
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Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.
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Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.
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Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set.
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Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.