Anne says this is a perfect back to school dish.
Serves 4-6
Ingredients
- 100g/4oz dried spaghetti
- 150g/5oz frozen peas
- 1 tbsp olive oil
- 10 (about 30g) tomatoes, chopped
- 100g/4oz roasted peppers, drained and chopped
- 6 large free range eggs
- 300ml whole milk
- 1 tbsp wholegrain mustard
- knob of butter
- 40g/2oz cheddar, finely grated
Method
Preheat the grill to medium. Cook the spaghetti in a pan of boiling salted water until al dente. Add the peas for the final minute of cooking. Drain, rinse under cold water, then put in a bowl. Stir in the sun dried tomatoes and peppers.
Mix the eggs with the milk and mustard in a large jug and season well.
Melt the butter in a 23cm sauté pan or high sided frying pan over a medium heat. Spoon half the pasta evenly over the base of the pan, pour over half the egg mix and sprinkle with half the cheddar. Repeat with the remaining spaghetti, eggs and cheddar.
Place over a low medium heat for 10 minutes or until golden underneath and almost set, then transfer to the grill for 5 – 8 mins, more to brown the top and finish cooking through. Rest for 5 mins, then turn out onto a board and cut into wedges.
Serve with a green salad.
Enjoy!
