All in One Spaghetti Frittata
Transform your leftover spaghetti into a golden, cheesy masterpiece with this All in One Spaghetti Frittata! This easy-to-make dish combines cooked spaghetti, sautéed spinach, juicy cherry tomatoes, and fragrant garlic, all bound together by a luscious mixture of eggs, Parmesan, mozzarella, and whole milk. Baked to perfection in a single oven-safe skillet, this frittata boasts crispy edges and a creamy, flavor-filled center. Ideal as a quick weeknight dinner or a stunning brunch centerpiece, it’s fully customizable with your favorite veggies or herbs. Garnished with fresh basil and served warm or at room temperature, this versatile recipe is as comforting as it is impressive. Whether you’re craving Italian-inspired flavors or looking to reduce food waste, this spaghetti frittata is a crowd-pleaser everyone will love!
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Recipe Information
Ingredients
- 250 g Cooked spaghetti
- 6 large Eggs
- 60 g Parmesan cheese, grated
- 100 g Mozzarella cheese, shredded
- 60 ml Whole milk
- 100 g Cherry tomatoes, halved
- 100 g Spinach leaves, fresh
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, Parmesan cheese, mozzarella cheese, and milk until well combined. Season the mixture with salt and black pepper, and set aside.
Heat 1 tablespoon of olive oil in an oven-safe, non-stick skillet (approximately 10-12 inches in diameter) over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Stir in the spinach and cook for 2-3 minutes until wilted. Add the halved cherry tomatoes and cook for an additional 1 minute.
Reduce the heat to low. Add the cooked spaghetti to the skillet, spreading it evenly across the bottom of the pan, and mix gently with the spinach and tomatoes.
Pour the egg and cheese mixture evenly over the spaghetti and vegetables, using a spatula to ensure the ingredients are evenly distributed.
Cook on the stovetop for 5 minutes over low heat until the edges start to set and pull away from the pan.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the center of the frittata is fully set and the top is golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Sprinkle with chopped fresh basil, and carefully loosen the edges with a spatula to slide the frittata onto a cutting board or plate.
Slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.3 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1768 mg | 136% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
