SPAGHETTI FRITTATAS

SERVES 1 LARGE OR 2 SMALL PORTIONS

5 1/2 oz. (150 g) whole-wheat spaghetti

sea salt

1 oz. (30 g) smoked tofu

1 small onion

1 oz. (30 g) pitted green olives

1 tbsp. olive oil

4 tbsp. soy cream, or other plant- based cream

1/2 cup (60 g) vegan pizza cheese, shredded

pinch of herb salt, or sea salt plus a pinch of mixed herbs

freshly ground black pepper

pinch of dried oregano

vegan margarine, for the lunchbox

4 basil leaves, to garnish

NUTRITIONAL VALUES

Calories: 347kcal
Fat: 17.4g (2.4g S.Fat)
Carbs: 41.6g
Protein: 8.8g
Sugar: 6.5g
Sodium: 423mg

METHOD

Cook the spaghetti in salted water until al dente, according to package directions. In the meantime, cut the tofu into small cubes. The onion and olives should be peeled and finely chopped.

In a large high-sided pan, heat the oil and sauté the tofu over high heat. Cook for a few minutes after adding the onion and olives. Pour in 1/4 cup (30 g) of the cream and 1/4 cup (30 g) of the cheese. Season with herb salt, pepper, and oregano and keep on a low heat until the cheese melts.

Preheat the oven to 220°C/425°F. Grease four muffin pans with margarine. Drain the spaghetti briefly in a colander before mixing it with the cheese mixture. Distribute the pasta mixture evenly among the muffin cups; the best way to do this is to twist the spaghetti with a large fork.

Scatter the remaining cheese over the spaghetti and bake the frittatas for 20 minutes in the centre of the oven. Remove from the oven and allow to cool slightly before removing from the moulds. Pack them up and serve with some basil leaves on top. The frittatas are delicious both warm and cold.