Spaghetti Frittata for your picky eater
It can be tough to find healthy recipes to please your picky eater. Why not try this Spaghetti Frittata which is sure to be a hit at your child’s next mealtime.
Equipment
- Non-stick fry pan
- Large saucepan
- Bowl
- Whisk
- Grater
- Knife
- Cook top
- Chopping board
Ingredients
- 100 g dry spaghetti
- 4 tsp extra-virgin olive oil
- 6 large eggs
- 1 serve of AptaGrow powder (e.g. 6 level scoops ofAptaGrow 1+)
- 100 g grated zucchini (unpeeled)
- 100 g diced mozzarella
- 50 g grated parmesan cheese
- 1 tbsp salt
- 1 tbsp extra-virgin olive oil
Instructions
- Cook spaghetti in a large saucepan of boiling water until just tender (approximately 8 to 10 minutes or according to package directions). Drain the water, splash a little oil to stop it sticking, and set aside.
- Whisk eggs in a large bowl. Stir in the AptaGrow powder, zucchini, mozzarella, parmesan and salt. Add the cooked spaghetti and mix well.
- Coat the fry pan well with olive oil and place over medium heat. Pour in the spaghetti mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking (approximately 3to 5 minutes).
- Place a large plate over the pan, grasp the plate and pan with oven mitts and carefully turn over. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto a serving platter. Garnish with grated parmesan cheese.