Pan Spaghetti

Easy as pie, quick as a flash, this will satisfy the hungry family.

Serves 4

Ingredients:

• 25 ml olive oil
• 1 onion, chopped
• 4 spring onions, chopped
• 1 clove garlic, crushed
• 2 courgettes, grated
• 1 carrot, grated
• 25 ml chopped parsley

Method:

1. Heat 15 ml oil in a medium-sized, non-stick frying pan which has an ovenproof handle. Add in the onion, spring onions and garlic. Cook for 2 – 3 minutes, until translucent.
2. Using two dinner plates of equal size, place grated courgettes in between plates, squeeze out as much moisture from the courgettes as possible.
3. Add them to the pan, together with grated carrot, and stir-fry for a further few minutes until softened.
4. Spoon vegetables into a large bowl.
5. Add parsley, cheese sauce and spaghetti; season to taste.
6. Add eggs, and stir into the mixture.
7. Heat remaining oil in the frying pan, and add spaghetti mixture.
8. Level it with the back of a spoon, and cook over medium heat for 3 – 5 minutes until almost set
9. Meanwhile, preheat grill element
10. Place pan under a hot grill for 2 – 3 minutes, grill until golden
11. Allow to cool in the pan for 5 minutes, cut into wedges & serve.

Variations:

• Use 1 x bunch spinach, washed and sliced finely, in place of courgettes.
• If preferred, use a plain, white sauce instead of a cheese sauce in step 5

Tip:

• When draining spinach use the same method as for the courgettes; works a treat every time!

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