Creamy Spaghetti Kuku with Mushrooms and Ham

Heat a thin layer of vegetable oil in a large non-stick pan over medium heat. Add the sliced mushrooms and sauté until golden and all excess moisture has evaporated.

Add the chopped bell pepper, diced ham, peas, and cooked spaghetti. Toss well and cook for 2–3 minutes until evenly combined and warmed through.

In a mixing bowl, whisk together the eggs, milk, and cream until smooth and uniform. Lightly season if desired.

Reduce the heat to medium-low. Pour the egg mixture evenly over the pasta mixture, gently shaking the pan to help it spread.

Sprinkle grated cheese generously over the surface.

Cover the pan, reduce heat to low, and cook gently for 10–12 minutes, or until the eggs are fully set and the cheese is melted. Serve warm, sliced like a kuku or frittata.