Spaghetti Frittata With Simple Tomato Sauce

• 9/16 pound spaghetti
• 2 tablespoons sunflower oil
• 2 1/16 cups mushrooms sliced
• 7 ounces oyster mushrooms sliced
• 5 medium eggs
• 7/8 cup milk
• 1 pinch nutmeg
• 1 onion small, diced
• 2 garlic cloves crushed
• 2 cups passata pack
• 2 teaspoons bouillon powder vegetable
• 1 pinch caster sugar
• 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, mushrooms, eggs, milk, nutmeg, onion, garlic, passata pack, bouillon powder vegetable, caster sugar, salad

Taken from www.yummly.com/recipe/Spaghetti-Frittata-with-Simple-Tomato-Sauce-1412779 (may not work)