AT A GLANCE
This frittata is a great way to use up leftover pasta.
|01||Preheat oven to 200C. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, refresh under cold running water, coarsely chop and set aside.|
|02||Whisk eggs and crème fraîche in a large bowl to combine, add pancetta, cheeses, herbs, lemon rind and pasta, stir to combine and season to taste.|
|03||Heat oil in a deep 25cm-diameter ovenproof frying pan over high heat, add egg mixture and cook until starting to set around edges (1-2 minutes). Transfer to oven and bake until set (6-8 minutes).|
|04||Meanwhile, for tomato and white anchovy salad, toss ingredients in a bowl to combine, season to taste and set aside.|
|05||Preheat grill to high heat. Scatter remaining Fontina over frittata and grill until golden and bubbling (2-3 minutes). Carefully invert onto a plate, then invert onto serving plate and serve with tomato and white anchovy salad.|
Note Pickled white anchovies are available from select grocers and delicatessens.