Senior writer for WeekendNotes and Perth Mums Group. Founder of fundraisingmums.com.au
We give this the name ‘spaghetti pie’ to entice kids to eat it, but in reality it is a kind of frittata, full of eggs and cheese and vegetables, but also with – you guessed it – spaghetti.
It is a flexible, forgivable dish and you can use different vegetables such as zucchini, potato, pumpkin, corn kernels, grated onion or finely shredded cabbage – anything you had available.
If you use ‘wet’ vegetables such as zucchini or potato, you may need to squeeze the excess moisture out before placing into the dish.
For vegetarians omit the bacon. If you want less sodium, omit the haloumi. Play around and change the recipe based on what your family will eat.
200g dried spaghetti
1 ˝ cups grated cheese
180g packet haloumi, grated
1 carrot, grated
1 sweet potato, grated
200-250g bacon, diced
1 teaspoon garlic
9 eggs (you may need more depending on how many other ingredients you use)
100g natural yoghurt (or cream, or cream cheese, or milk or anything to stretch the egg mixture)
Chives, parsley, salt, pepper or your preferred herbs.
Heat oven to 180c.
Cook spaghetti per instruction on the packet, drain and allow to cool for five minutes.
Fry the bacon and garlic until cooked to your liking.
Beat all the eggs together in a bowl, whisking in yoghurt/cream/milk.
In a large casserole dish, lay the spaghetti on the bottom, then add a layer of bacon, sprinkle over the mixed grated vegetables and haloumi, and your preferred herbs.
Pour over the eggs then cover with grated cheese.
Bake for 30 minutes or until the pie is firm and nicely golden.
Let it cool for five minutes before cutting.
Important: If you want a very firm frittata you may need up to a dozen eggs depending on the amount of grated vegetables you use. If you less, it becomes a looser dish. If you want to have it for picnic food, then you will need to make sure the egg completely covers all the other ingredients before baking.