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Recipes

Spaghetti Frittata

4.7

(3)

Recipe information

  • Yield

    4 main-course

Ingredients

8

ounces spaghetti, cooked, rinsed, cooled

2

cups tomato-based pasta sauce, divided

5

large eggs

1

/2 cup chopped fresh Italian parsley, divided

1

/2 teaspoon salt

1

/2 teaspoon ground black pepper

1

/8 teaspoon cayenne pepper

5

tablespoons olive oil

1

cup grated Parmesan cheese

Need to make a substitution?

Preparation

  1. Step 1

    Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.

    Step 2

    Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.

    Step 3

    Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat.

    Step 4

    Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

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