Spaghetti Frittata

Adapted from Eating Well (Sept/Oct 2010)

When I need a meal I know my children will eat, I can typically rely upon pasta or eggs. This dish combines them both in one easy and fun “pie.” Using the word “pie” when I’m announcing what’s for dinner also helps.

  • 8 oz. whole wheat spaghetti
  • 4 teaspoons olive oil
  • 2 medium onions, chopped
  • 4 large eggs
  • 1/2 cup low fat milk
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small tomato, diced (optional garnish)
  • Cook the spaghetti in boiling salted water according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  • In a large skillet, heat olive oil over medium heat. Add onions and cook until tender and golden, about 12 to 14 minutes. Transfer to a bowl and wipe out the pan (careful not to burn yourself!) with a paper towel.
  • Whisk eggs and milk together in a large bowl, then add onions, Parmesan, mozzarella, parsley, basil, salt, pepper and cooked spaghetti.
  • Coat the skillet liberally with cooking spray. When you think you’ve sprayed enough, spray just a little more in the middle. Over medium heat, pour entire egg mixture into the pan and distribute evenly. Cook until the bottom seems to be firm, taking care to rotate the pan on the burner to ensure even cooking. After about 5 minutes, carefully invert the whole thing onto a plate using oven mitts. It should slide out very easily. Spray the skillet again with cooking spray, then carefully slide the frittata back onto the pan to complete the cooking. Slide out of pan and onto a large cutting board. Slice like a pie and serve in wedges. Garnish with chopped tomato, if desired.
  • Quick Tips
  • 1. If you have leftover spaghetti, this is a nice way to use it. You will need about 4 cups of cooked pasta.
  • 2. For the kids, I like to serve this with a side of steamed broccoli. For the adults, I add a simple green salad dressed up with whatever vegetable odds and ends I might have in my fridge – radishes, carrots, cucumber, fennel, anything you like.
  • 3. If you are concerned about fat and cholesterol, use skim milk and substitute Egg Beaters for the eggs.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

4 responses to “Spaghetti Frittata”

  1. michelle walker says:

    Hi – Great recipe! Will the leftovers taste ok reheated the next day in a microwave? or what is the best way to reheat? Thx!

    • Alicia says:

      Yes, this dish makes great leftovers. You can either reheat in the microwave or just set the frittata back in the pan on low for a few minutes and cover it. The heat trapped inside the pan should warm it through. This is also my new favorite way to reheat leftover pizza. Enjoy!

      • michelle walker says:

        thanks, alicia! one more question for you – could you make this with either linguine or a pasta thinner than sphagetti? It’s the only thing I have on hand I realized!

        • Alicia says:

          Yes, I don’t see why not. You could even make it with small, short pasta, most likely, since the egg is holding the whole thing together. I’d try orzo or mini penne…good luck! Let me know how it goes.

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