Frittatas · Pasta

Spaghetti Frittata

What you are about to see may shock you, but this is what happens when the posse are out, you have no plans for the evening and no clue whatsoever to make for dinner:


Quite impressive, wouldn’t you say?

To prove that practically nothing goes to waste in my house, this was a very creative adaptation of a recipe I found online. I took pasta that I caught lurking suspiciously in the back of the fridge, leftover peppers/onions from the previous evenings’ dinner of sausage and peppers, the last 1/4 of a bag of arugula that was threatening a hostile takeover, and threw it all together in a pan with lots of cheese.

It was deeeeeeee-licious.

Spaghetti Frittata – very liberally adapted from

8 ounces leftover spaghetti, tossed with a little olive oil
1 tbs. olive oil (for the pan)
leftover sauteed onions and peppers
5 large eggs
1/2 teaspoon ground black pepper
1/2 cup chopped fresh arugula
1 cup grated mozzarella cheese
1 cup marinara sauce

Preheat broiler. Combine eggs and black pepper in small bowl; whisk to blend.

Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta, peppers and onions 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. Add the arugula and cheese. Broil until cheese melts, about 3 minutes.

Meanwhile, heat remaining 1 cup marinara sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate and cut into wedges. Serve, passing warm sauce separately.


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