To prepare this recipe, place the ¾ cooked spaghetti into a large bowl and add in the eggs, herbs, pesto, sun-dried tomatoes and olives. Season well with pepper and mix everything together well. Heat up the olive oil in a large non-stick pan, and add the spaghetti mixture. Quickly flatten out and fry on both sides for about 5-7 minutes, or until golden brown. When cooked, transfer onto a large plate and decorate with rocket leaves and parmesan cheese shavings. Serve the frittata either hot or cold.

Serves 4-6

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