Spaghetti Frittata With Simple Tomato Sauce

• 250 g spaghetti
• 2 tbsp sunflower oil
• 200 g mushrooms, sliced
• 200 g oyster mushrooms, sliced
• 5 None medium eggs
• 200 ml milk
• Pinch None nutmeg
• 1 None small onion, diced
• 2 None garlic cloves, crushed
• 500 g pack passata
• 2 tsp vegetable bouillon powder
• Pinch None caster sugar
• None None Salad, to serve

1. Preheat the oven to 325u0b0F. Cook the spaghetti in a large pot of salted boiling water for 4-5 mins. Drain the spaghetti and rinse under cold water. Meanwhile, heat 1 tbsp oil in an ovenproof pan and saute the mushrooms for 3-4 mins, stirring. Season then stir in the spaghetti. Mix the eggs, milk and nutmeg together and season. Pour the mixture into the pan. Bake for 30-40 mins, until set and golden.
2. To make the sauce, heat 1 tbsp oil in a sauce pot, add the onion and garlic and saute for 2-3 mins. Add the tomato puree and bring to a boil. Stir in the crushed bouillon cubes and sugar and season with pepper. Simmer for 4-5 mins, stirring.
3. Slice the frittata and serve with tomato sauce and some salad.

sunflower oil, mushrooms, oyster mushrooms, eggs, milk, nutmeg, onion, garlic, vegetable bouillon powder, caster sugar, salad

Taken from recipes-plus.com/api/v2.0/recipes/16293 (may not work)