This recipe turns leftover pasta from a previous meal into an omelet, reducing food waste and providing a delicious dish that you will want to repeat over and over again.
Ingredients for 4 portions
- Eggs 8
- Spaghetti 320 g
- Tomato concentrate 120 g
- Halls q.b.
- Artichokes 6 (200 g each)
- Carrots 140 g
- Celery 140 g
- Onion 140 g
- Garlic 40 g
- Parsley 30 g
- Fresh mint 20 g
- Olive oil 60 g
- White wine 180 g
Preparation
For the artichokes:
Wash all vegetables. Peel the carrots, onions and celery, then chop them very finely; mince thegarlic and herbs and set them aside for later. Peel the artichokes by removing all outer leaves.
Heatextra-virgin olive oil in a large saucepan, add the carrots, celery and onion and let them wilt over low heat.
Add the artichokes, 10 g of salt and the wine, making sure to evaporate all the alcohol.
Cover with a lid and let the artichokes cook until tender, then set aside.
For the dough:
Cook spaghetti in plenty of boiling salted water and then cool under running water.
In a large bowl, beat eggs (2 per serving), add spaghetti, tomato paste, and 20 g salt.
Heat a little extra virgin olive oil in a nonstick frying pan.
Pour in the noodle mixture and cook the omelet until golden brown and crispy.
For presentation:
Add the chopped garlic and herbs to the artichokes and mix gently.
Lay the spaghetti frittata on a serving platter with the artichokes as a side dish.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.