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
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.
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.
0.7kg CO2 equivalent i
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.