Spaghetti Picnic Frittata

Last weekend we went camping and  only had a short amount of time to prepare any food. I had a load of fresh farm eggs to use too so I prepared this simple but delicious dish in ten minutes with whatever I had left to use up in my fridge. This would work well with any vegetables or cheese, or even on it's  own with a little seasoning - although I would say the tomatoes make it! You can literally make this with anything so I've just written down what I personally used.

Ingredients:

Generous handful Spaghetti, cooked and drained (stir in butter to prevent sticking if cooking before preparing the rest of the recipe)

Handful cherry Tomatoes, halved

1 small Red Onion, thinly sliced

Small handful tinned Sweetcorn

Small handful diced Aubergine

Finely chopped Basil and Parsley

Generous handful of finely grated hard cheese (such as Gran Padano)

Olive Oil

Salt and Pepper

5-6 Eggs, lightly beaten and seasoned with salt and pepper (add a splash of  milk if you like)

Method:

1. Preheat the grill to a high heat and heat the oil in a frying pan suitable to go under the grill on a medium to high heat.
2. Chuck in all of the vegetables except the sweetcorn and fry for a couple of minutes until softened. Add the herbs and sweetcorn.
3. Stir the cheese into the egg mixture and pour into the pan.
4. Immediately add the cooked spaghetti and make sure it is evenly and completely covered by the egg mixture. Cook for about 5 minutes, check with a spatula to see if the bottom half is cooked.
5. Put under the grill for 5 minutes until the frittata is cooked through.
6. Leave to cool in the pan for a few minutes before turning out onto a plate and allowing to cool before wrapping for your picnic. When you serve chop it like you would a pizza and you can eat it with your hands!