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Spaghetti Frittata

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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

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4 cups leftover pasta, already mixed with sauce (can use gluten-free pasta if needed)

pasta

cups

already mixed with sauce

can use gluten-free pasta if needed

12 eggs

eggs

½ teaspoon black pepper

black pepper

teaspoon

2 tablespoons olive oil

olive oil

tablespoons

1 teaspoon salt

salt

teaspoon

optional: dried or fresh herbs (we used thyme and basil)

optional: dried or fresh herbs

we used thyme and basil

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!

Babyfood Option:

Foods with dairy products are a good source of protein and fat for babies. This recipe tends to be soft so you can blend it fairly smooth (adding more sauce if needed). As your baby is more comfortable with texture you can blend less or smash with a fork. As your baby moves into finger foods you can cut the finished recipe into tiny finger sized bites to pick up. Talk to your pediatrician if you have concerns about food allergies.

Prep time

10 min

Cook time

10 min

Yields/Serves: