Baked Spaghetti Frittata


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This delicious dish puts a new spin on boring old spaghetti, but you can really make it with any pasta! Have it for breakfast, lunch, or dinner; it's an egg and pasta lover's treat!

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Chicago, IL


  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 1/2 C. diced onion
  • 1 C. diced bell peppers
  • 1/2 C. diced zucchini
  • 6 large eggs
  • 3 Tbs. grated Pecorino Romano cheese
  • 3 Tbs. minced fresh parsley or basil (or a sprinkle of dried) salt and pepper to taste
  • 1 1/2 C. cubed mixed cheeses (Swiss, Italian Fontina, mozzarella and/or
  • provolone)
  • 1/2 C. oil-cured olives, pitted and diced (optional)
  • 2 C. cooked spaghetti

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Preheat oven to 350 degrees. Lightly butter a 9 x 10-inch (or 9 x 12-inch) baking dish. In a large skillet, heat the butter and olive oil. Add the onion, peppers, and zucchini and sauté for 3 to 5 minutes, or until the vegetables are softened. Let cool slightly. In a large bowl, beat the eggs until lightly colored. Add the Pecorino Romano, parsley or basil and salt and pepper. Add the vegetables to the egg mixture along with the cheeses and olives. Mix well. Add the spaghetti and mix again. Spread the mixture in the buttered dish and smooth the top with a spatula. Bake for 25 minutes or until a knife inserted into the frittata comes out clean Cut into squares to serve.

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