Zucchini noodle frittata

Ingredients for 4 servings:

• 160 g spaghetti or other pasta such as small penne, Chinese egg noodles
• 4 eggs
• 3 zucchinis
• 5 tbsp oat flakes
• nutmeg
• salt and pepper
• Oil for frying
• Cheese, grated, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

It’s best to use pasta from the day before or cook it fresh and drain it. The pasta should be well drained and fairly dry. For spaghetti or other long pasta, cut it in half with a knife several times. Wash and grate the zucchini. Then place it in a kitchen towel and squeeze it thoroughly to drain the liquid. Mix the squeezed zucchini with the eggs, pasta, and oatmeal and season with salt, pepper, and nutmeg. Oil and heat a 28 cm iron skillet (or a non-stick skillet). When the pan is hot and the oil is streaking, pour in half of the mixture like a pancake, press down lightly, and cook vigorously. After about 5 minutes, when the cooked side is well browned and firm, place a plate on top, turn it over, and slide it back into the pan on the other side. Cook again until the desired degree of browning is achieved. If desired, grated cheese can be sprinkled on the finished frittata or mixed into the uncooked mixture.