Primavera Frittata

Primavera Frittata
10 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 100g spaghetti
  • 6 eggs
  • 250g tub PHILADELPHIA Spreadable Light Cream Cheese
  • 1 bunch asparagus, trimmed, blanched and halved
  • 1 cup frozen peas, thawed
  • 1/2 cup basil leaves, chopped
  • 2 spring onions, chopped
  • Salt and pepper, to taste
  • Shaved Parmesan, to serve
  • Roasted cherry tomatoes, to serve
  • Green salad, to serve

How to make it

  1. COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain. 
  2. WHISK together the eggs and PHILLY until smooth. Stir in the cooked pasta, asparagus, peas, basil, spring onions and seasonings. 
  3. POUR into an oiled non stick 24cm frying pan and cook over a low heat for 10-15 minutes until almost cooked through.
  4. PLACE under a preheated grill and cook for 3-5 minutes to brown the top and finish cooking through.
  5. SLICE and serve warm topped with shaved Parmesan and roasted cherry tomatoes or a salad on the side. Serve immediately.