Whether for brunch, lunch or dinner, thisSpaghetti Frittatahas got you covered.
Fiber-filled whole-wheat spaghetti is entangled in creamy custardy eggs studded with sweet onions and fresh herby parsley and basil.
Parmesan cheese adds a pleasant salty umaminess to this dish.
Keep reading for expert tips, including what to serve with your frittata.
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.
Whisk eggs and milk in a large bowl.
Stir in the onions, Parmesan, parsley, basil, salt and pepper.
Coat the pan well with cooking spray and place over medium heat.
Pour in the egg mixture and distribute evenly in the pan.
Lift off the pan and spray it again with cooking spray.
Slide the frittata back into the pan and cook until the bottom is golden.
Slide the frittata onto the platter.
Garnish with tomato, if using.
To make ahead
you could make Spaghetti Frittata ahead of time.
Store it in an airtight container in the refrigerator.
It should last in the fridge for up to 4 days.
Note: We wouldn’t recommend freezing it.
This should help prevent the frittata from sticking.
To avoid a dry frittata, dont overbeat the eggs.
Just mix them until incorporated.
Otherwise, youre introducing excess air into the mix, which can be problematic.
And also, be sure not to overcook your frittata.
The contents shouldn’t move or look runny.
It should have more of a custard appearance.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
