Spaghetti Frittata with Pork Sausage Tomato Sauce


(2 votes) 5 2

Delicious meal for the whole family. Kids really love this dish.

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Irving, TX


  • Frittata:
  • 12 oz. spaghetti
  • 7 Tbs. butter or margarine
  • 3/4 C. Parmesan cheese
  • 2 Tbs. chopped fresh parsley (dried parsley okay)
  • 5 eggs
  • Salt & pepper to taste
  • Pork Sausage Tomato Sauce:
  • 1 lb. roll of lean pork breakfast sausage
  • 1 Tbs. Italian seasoning
  • 1 C. chopped mushrooms
  • 1 sm. onion, diced
  • 1 26.5-oz. can Hunt's Traditional Spaghetti Sauce

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1. Cook spaghetti until done. Drain. Toss with 5 Tbs. butter, Parmesan cheese and parsley.

2. Beat eggs lightly with salt and pepper. Combine with spaghetti.

3. Melt 1 Tbs. butter in 12-inch skillet over medium heat.

4. Spread spaghetti and egg mixture evenly over bottom of pan. Cook 3 minutes.

5. Tilt pan slightly, bringing edge closer to center of heat source. Rotate pan every minute, turning and cooking until you have come around full circle.

6. Place round platter (pizza pan works good too) upside down over skillet; turn skillet over, letting frittata slip out.

7. Melt 1 Tbs butter in skillet and slide frittata back in, uncooked side down. Repeat steps 4 & 5.

8. Transfer to warmed platter, cut into wedges, spoon sauce over wedge and sprinkle with Parmesan cheese.

NOTE: If you don't have a 12-inch skillet, split spaghetti & egg mixture in half and cook each in 8 or 10-inch skillet. Using smaller skillet may eliminate the need for step 5.

Pork Sausage Tomato Sauce:

1. In skillet, crumble sausage meat and cook on medium high heat.

2. When half-way done, add onion and mushrooms.

3. When meat is done, drain grease if necessary, pour in spaghetti sauce and mix well.

4. Turn heat to low, cover and simmer while making frittata.

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