Spaghetti Frittata

By Ellie

6 Person

35 Minutes

257 Calories

Here's a creative way to use leftover cooked spaghetti: try mixing it with eggs for a filling Italian omelet. If you don't want to buy separate bunches of fresh herbs, look for an Italian blend package that may contain some of each or use one-third the amount of dried.

Ingredients

1 tomato, diced (optional)
½ tsp. freshly ground pepper
1 tsp. salt
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
⅓ cup freshly grated Parmesan cheese
½ cup nonfat milk
4 large eggs
3 medium onions, chopped
4 tsp. extra-virgin olive oil
8 oz. uncooked whole-wheat spaghetti or 4 cups cooked

Method

01

Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
02

Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
03

Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
04

Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.
05

Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.

Related Tags

Spaghetti Frittata

3.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 257 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

1 tomato, diced (optional)

½ tsp. freshly ground pepper

1 tsp. salt

2 tbsp. chopped fresh basil

2 tbsp. chopped fresh parsley

⅓ cup freshly grated Parmesan cheese

½ cup nonfat milk

4 large eggs

3 medium onions, chopped

4 tsp. extra-virgin olive oil

8 oz. uncooked whole-wheat spaghetti or 4 cups cooked

03 Method

Step 1

Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)

Step 2

Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.

Step 3

Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.

Step 4

Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.

Step 5

Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.

04 Author