Print Recipe Print Recipe
At least your child will have a bit of vegetables with this meal, albeit cooked. You can use any seasoning or herb that you know he likes. This is for four portions … ideal for a sleepover party!

Spagizza Frittata
Kids love this!


  • 1 x 425 g can tomato and onion mix
  • seasonings: sugar, salt, dried origanum
  • 30 ml sunflower or oil
  • 125 ml finely chopped onion
  • 125 ml grated carrot
  • 125 ml very, very finely chopped celery
  • 4 rashers bacon, finely diced
  • 250 ml cooked spaghetti
  • 6 jumbo Nulaid eggs, beaten and lightly seasoned to taste *
  • 150 g mozzarella cheese, thinly sliced

Chef's hint: Needless to say, adults will love this quick supper dish also, so serve bowls of chilli, garlic and grated parmesan cheese on the side.


In a saucepan, cook the tomato and onion mix rapidly until reduced and thickened to your liking then season to taste. Remove from heat and set aside until required.

Using a frying pan that has an oven-safe handle, heat the oil and add the onion. Sauté lightly until translucent then add the carrot, celery and bacon. Sauté until the veggies are cooked and really soft. Add the spaghetti and toss lightly. Pour over the beaten Nulaid eggs. Cook slightly on the plate without stirring to seal the bottom. Now place the pan in the oven, preheated to 180 ºC and bake for 20 – 30 minutes or until the eggs are set but still a little creamy.

Remove the pan from the oven and spread the surface with the tomato sauce. Top with the cheese slices and return to the oven until the eggs are just firm and the cheese has melted.

Serve sliced in wedges.

Serves 4 – 6

* Nulaid Free-range eggs offer all the goodness and nutrients that a fresh egg can in a healthy diet, but with the added ‘green’ benefit.