Spaghetti Frittata recipe

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Ingredients

4 ounces Barilla® Spaghetti
½ cup Barilla® Marinara Sauce, heated
2 tablespoons olive oil, divided
1 tablespoon minced carrots
1 tablespoon minced onion
1 tablespoon minced celery
¼ cup peas
¼ cup diced red bell pepper
4 eggs, beaten
freshly ground black pepper
¼ cup grated Pecorino Romano cheese

Nutrition Info

589.3 calories
carbohydrate: 54.3 g
cholesterol: 387.5 mg
fat: 30.2 g
fiber: 5 g
protein: 26.7 g
saturatedFat: 7.8 g
servingSize: -
sodium: 560 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil, toss to coat.

  2. Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery, cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti, toss to mix evenly.

  3. Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover, cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.

  4. Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.

  5. Transfer frittata to a warm serving platter, allow to rest 10 minutes.

  6. Top the frittata with warmed sauce and grated cheese.

Recipe Yield

2 servings

Recipe Note

Spaghetti with tomato sauce gets a new home: in a frittata. A complete meal for your next brunch that is sure to please everyone. Leftovers are delicious too!

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