THREE CHEESE SPAGHETTI FRITTATA
INGREDIENTS (SERVES 4)
200g speck, diced
200g Barilla spaghetti pasta
Hillfarm canola oil, drizzle
1 garlic clove, crushed
2 sprigs of thyme, roughly chopped
1 tbs creme fraiche
50g parmesan cheese, grated
50g Ashgrove vintage cheddar, grated
50g Ashgrove wasabi cheddar
50g Ashgrove cloth matured cheddar
1 sprig rosemary
Preheat oven to 200 degrees.
Cook the pasta in a boiling pot of salted water for 3 minutes.
Cook the speck for 3 minutes in an oiled pan over a medium-high heat.
While the pasta and speck are cooking move onto the frittata mix. Whisk the eggs, lemon zest, garlic, thyme, creme fraiche and cheeses until combined.
Transfer the pasta to the pan with the speck followed by the frittata mix. Place the rosemary on top and cook the in the oven for 10 minutes.