1 tbsp olive oil
400g leftover spaghetti bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
6 British Lion eggs
Handful of basil, chopped (optional)
50g Parmesan, finely grated
Handful of cherry tomatoes, halved
Reheat your leftover spaghetti bolognese in the microwave or a saucepan. Whisk 6 British Lion eggs in a large bowl and add the basil and half the Parmesan cheese. Add the heated spaghetti bolognese and stir once or twice to slightly mix the pasta in.
Heat your oil in a 24cm non-stick frying pan. Add the egg mixture, then use a fork to make sure the pasta is spread out evenly. Turn the heat down to low and cook for about 5 mins until the eggs are mostly set around the sides. Meanwhile, heat the grill to a low setting.
Top the frittata (which should still be runny on top) with the remaining cheese and scatter over the tomatoes. Place under the grill for 4-5 mins or until golden and the eggs are set. Remove from the grill and leave to stand for 5 mins before sliding out onto a chopping board to serve.
Scatter with extra basil and enjoy.