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Spaghetti Frittata

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

Featured in our "Re-Imagining Leftovers" video along with Dr. Yum-Style Fried Rice and Noodle Salad with Peanut Sauce, the Visioni family loves making this pasta frittata! In the words of Rocco, it's when "you take your leftovers, and mix them with eggs!"

Ingredients

Food
Amt
Units
Prep
Notes
4 cups leftover pasta, already mixed with sauce (can use gluten-free pasta if needed)
pasta
4
cups
already mixed with sauce
can use gluten-free pasta if needed
12 eggs
eggs
12
½ teaspoon black pepper
black pepper
½
teaspoon
2 tablespoons olive oil
olive oil
2
tablespoons
1 teaspoon salt
salt
1
teaspoon
optional: dried or fresh herbs (we used thyme and basil)
optional: dried or fresh herbs
we used thyme and basil
optional: cheese
optional: cheese

Method

Add leftover pasta and eggs to a bowl, it should be pretty soupy. Beat eggs like you would to make scrambled eggs, just with the pasta as well. Add pepper, salt, and any herbs you have on hand. Then add olive oil to a 12-inch skillet and pour pasta and egg mixture in. While cooking in the pan like scrambled eggs, preheat the oven to 425 degrees. Once the mixture is set, stop moving it around and wait until the bottom is brown. If you would like to add cheese to the top, now is the time to sprinkle it on! Then, finish the top in the oven by broiling it, about 2 minutes. Let cool and then slice and serve!

Prep time
10
Cook time
10
Yields/Serves:
6
Contains Eggs

Yum Ratings

😫😟😐😀😍 “Anything with pasta, eggs, and cheese? I'm in!” —Carolyn, a grown up
😫😟😐😀😍 “Leftovers are my favorite!” —Doug, a grown up