Start this recipe by heating a bsp of olive oil in a large pan and soften the garlic and onion for 2 minutes. Add in the split broad beans and peas and cook for just 2 minutes. In a large bowl, beat together the eggs. Remove the low carb spaghetti  from its bag, drain away any liquids. Add the spaghetti to the eggs, season well with salt and pepper and mix. Add in the ricotta, cooked peas and beans, grated Parmesan if using and the herbs and mix together well. Heat the remaining oil in a large pan and fry the frittata for 5-7 minutes on each side or until golden. To serve, transfer onto a large wooden board, top with the rucola and walnuts and serve.

Serves 6-8

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