Ingredients
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- 400 ml double cream
- 4 large free-range eggs
- sea salt
- freshly ground black pepper
- 100 g Parmesan
- 100 g mature Cheddar cheese, grated
- 100 g feta cheese
- 3 zucchinis, in thin slices
- 3 red peppers finely chopped
- 400 g spaghetti, just-cooked
- 1 knob butter
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Directions
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- Preheat the oven to 180°C.
- In a large bowl beat the cream and eggs with a good pinch of salt and pepper.
- Add the grated Cheddar, parmesan, feta cheese, the zucchinis, red peppers and the cooked spaghetti.
- Gently stir to mix well.
- Melt the butter and grease a cake pan.
- Swirl it around so the base of the pan is nicely coated.
- Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
- Bake in the hot oven for 40 minutes until it starts to crisp on top.
- Remove and leave to rest for a few minutes.
- Serve in lovely wedges with a fresh green salad on the side.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτογραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
