Spaghetti frittata with kebabs

By admin
13 September 2013

The chilli marinade for the kebabs goes well with the cheesy pasta frittata.

Serves 4-6

Preparation time: 20-30 min

Standing time: a few minutes or overnight

Cooking time: 15-20 min


30 ml (2 T) balsamic vinegar

45 ml (3 T) olive oil

juice and grated zest of 1 lemon

30 ml (2 T) honey

1 chilli, finely chopped

salt and freshly ground black pepper


400 g steak

1 red pepper

1 yellow pepper

125 g mushrooms

salt and freshly ground black pepper


250 g spaghetti

4 eggs, whisked

80 ml (1/3 c) cream

80 ml (1/3 c) grated Cheddar cheese

15 ml (1 T) finely chopped Italian parsley

salt and freshly ground black pepper oil for shallow-frying TO SERVE 100 ml basil pesto

  1. MARINADE Mix the ingredients.
  2. KEBABS Cut the steak and peppers into 2 cm pieces and thread onto kebab sticks along with the mushrooms. Arrange the kebabs in a flat glass dish and pour the marinade over. Marinate for a few minutes or overnight.
  3. Heat a griddle pan and cook the kebabs for a few minutes or until done to your liking. Season with salt and pepper and set aside.
  4. PANCAKES Cook the spaghetti according to the packet instructions until just done and drain.
  5. Mix the cooked spaghetti with the eggs, cream, cheese, parsley, salt and pepper. Divide the mixture into two parts.
  6. Heat a little oil in a pan. Spoon half the mixture into the heated pan, flatten slightly with a spatula and fry over medium heat until done. Turn the frittata and cook the other side until golden brown and done. Repeat with the rest of the mixture.
  7. TO SERVE Cut the frittata into wedges and serve with the kebabs and pesto. 

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