Baked Spaghetti Frittata
30g butter or margarine
125g mushrooms, sliced
1 capsicum, seeded and chopped
125g ham, sliced
½ cup frozen peas
6 eggs
Salt and black pepper
100g spaghetti, cooked, chopped
2 T chopped fresh parsley
¼ C freshly grated parmesan
250ml thickened or pouring cream or milk
125g mushrooms, sliced
1 capsicum, seeded and chopped
125g ham, sliced
½ cup frozen peas
6 eggs
Salt and black pepper
100g spaghetti, cooked, chopped
2 T chopped fresh parsley
¼ C freshly grated parmesan
250ml thickened or pouring cream or milk
Preheat oven to moderate 180?C. Grease a 23 cm flan dish. Melt butter in frying pan. Add mushrooms, cook over low heat 2 minutes. Add capsicum, cook 1 minute. Stir in ham and peas. Remove pan from heat, allow mixture to cook slightly. In a small bowl, whisk eggs, cream, salt and pepper. Add spaghetti, parsley and mushroom mixture in bowl and stir. Pour into prepared dish and sprinkle with parmesan cheese. Bake for 25-30 minutes.