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Curried Spaghetti Frittata

pasta, eggs, curry

3/4 pound spaghetti
1 tablespoon vegetable oil
1 onion; chopped
3 large cloves garlic; minced
3 large ripe tomatoes; seeded, chopped
2 teaspoons grated fresh ginger root
1 cup golden raisins
1 1/2 cups chopped unsalted peanuts
3/4 cup grated Monterey Jack cheese
1 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon turmeric
2 - 3 tablespoons chopped fresh cilantro
4 eggs; beaten

Preheat oven to 350ºF. Spray or lightly grease a shallow 9- x 13-inch baker. Cook spaghetti until tender; drain and rinse. Use a pair of sharp scissors to cut the spaghetti into short lengths. Return to the cooking pot. Heat oil in a skillet until hot; add onion, garlic and tomatoes; cook over high heat until most of the liquid evaporates. Turn off heat and stir in ginger, raisins, nuts, cheese, spices and cilantro. Add contents of skillet to spaghetti; add beaten egg. Toss together until very well combined. Spread in the prepared baker; press down until well packed. Bake about 35 minutes or until set but still moist in the centre. Cut into squares to serve. Delicious with mango chutney, thick slices of beefsteak tomatoes and home-made French bread melba toasts.

Contributor: Brad Stringer - Save-on-Foods' Appeal

Yield: 4 to 6 servings

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