SPAGHETTI FRITTATA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 10
Steps:
- In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
- Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
- Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2.5 grams, Cholesterol 185 milligrams, Sodium 540 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 15 grams
SIMPLE SPAGHETTI FRITTATA
A simple frittata that the kids are sure to love. Easy to put together with your average fridge & pantry staples!
Provided by Mandy
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 4-cup quiche or baking dish.
- Whisk together eggs and milk in a bowl. Stir through parsley, mushrooms and half the cheese.
- Spread spaghetti in prepared dish. Pour in egg mixture and sprinkle with remaining cheese.
- Bake on centre shelf 25-30 mins until eggs are set and cheese is golden.
Nutrition Facts : Calories 268.4, Fat 19.6, SaturatedFat 10, Cholesterol 356.2, Sodium 328.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.1, Protein 19.3
PASTA FRITTATA
This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)
A delicious way to use up left over spaghetti, or it's worth cooking a bit just for this recipe. I leave out the prosciutto for a vegetarian version. From 'Ciao Italia Cookbook' by Mary Ann Esposito
Provided by Connie K
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
- In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
- In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set.
- Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.
- Shake the pan occasionally to keep the frittata from sticking.
- Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
- Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
- NOTE: This is even better the day after it is made.
SPAGHETTI FRITTATA FROM LEFTOVERS
An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well.
Provided by Inge 1505
Categories Savory Pies
Time 45m
Yield 8 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 525, Fat 12.3, SaturatedFat 3, Cholesterol 213.7, Sodium 659.9, Carbohydrate 79.6, Fiber 5.5, Sugar 11.4, Protein 22.5
PASTA FRITTATA
This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.
Provided by weekend cooker
Categories Cheese
Time 35m
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
- In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
- In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
- Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
- Cover with foil and bake at 375 degrees for 15-20 minutes.
- Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.
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- 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.)
- 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.
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