200 gr left over of spaghetti
250 ml water
100 gr chickpea flour
1/2 tsp Kala Manak salt
some pumpkin seeds
Extra vergin olive oil
Salt & Pepper
Combine water and chickpea flour to obtain a smooth cream.
Season well with the Kala Manak salt and pepper, and if you like other spices.
Add to the cream the left over spaghetti, a splash of oil and some pumpkin seeds.
Cover a cake tray with the baking paper and put the spaghetti batter inside.
Bake in the oven at 180 degree for 20/25 minutes.
Let it cool down a bit in the oven, add fresh chives before serving.
You can also add about 150g of veggies well diced... In case of "hard" veggies like carrots, brussels sprouts and pumpkin, it's better to cook up to 10 minutes in a pan, before adding in the frittata...!!