150 grams dried spaghetti
2 tablespoons olive oil
1 onion, finely sliced
2 cloves garlic, crushed
300 grams zucchini, thinly sliced
300 grams hunter’s sausage, diced
2 handfuls baby spinach 6 eggs
½ cup tomato passata
¼ cup cream
¼ cup basil, ripped
¼ cup flat-leaf parsley, roughly chopped
sea salt and freshly ground pepper
6 small vine-ripened tomatoes
100 grams mozzarella, sliced
Bring a large pot of salted water to the boil and cook the pasta until al dente. Drain, refresh under cold water and toss with a little olive oil. Set aside.
Frittata: Heat the oil in a sauté pan and cook the onion and garlic until soft. Add the zucchini and sausage and cook until lightly coloured. Add the spinach and turn to wilt.
Beat the eggs, passata and cream in a large bowl to just blend. Season and add the spaghetti, zucchini mixture and the herbs.
Preheat the grill to its highest setting.
To cook: Heat a 25 cm non-stick, heat-proof sauté pan with a little oil and a knob of butter.
Tip in the frittata and cook gently for about 20 minutes or until nearly set. Ensure the middle of the frittata is set otherwise uncooked egg will spill out when sliced.
Nestle a few small vine tomatoes on top, gently pushing them into the frittata and dot over the mozzarella.
Place under the grill until set and golden on top. Serve with salad and some bread.