Florentine Spaghetti Frittata
Elevate your brunch game with this irresistible Florentine Spaghetti Frittata—a delightful fusion of Italian flavors and comforting textures. This recipe combines tender strands of spaghetti with a rich, cheesy egg mixture featuring sautéed spinach, savory garlic, and sweet onion for a flavor-packed dish that's as elegant as it is easy to prepare. Perfectly crisped on the stovetop and finished under the broiler for a golden, bubbly top, this spaghetti frittata is both visually stunning and incredibly satisfying. Ideal for brunch, lunch, or dinner, it’s a one-pan masterpiece that makes great use of leftover pasta and fresh ingredients. Serve it warm with a simple side salad or crusty bread for a meal that's sure to impress! Keywords: Florentine Spaghetti Frittata, Italian brunch recipe, leftover pasta ideas, spinach frittata.
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Recipe Information
Ingredients
- 250 grams spaghetti (cooked)
- 6 large eggs
- 50 grams grated Parmesan cheese
- 100 grams grated mozzarella cheese
- 100 grams fresh spinach
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon unsalted butter
Instructions
In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large, nonstick, ovenproof skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove the skillet from the heat and let the spinach mixture cool slightly.
Gently mix the cooked spinach mixture and grated mozzarella cheese into the egg mixture, stirring to distribute evenly.
Heat another tablespoon of olive oil and 1 tablespoon of butter in the same skillet over medium heat. Spread the cooked spaghetti evenly across the bottom of the skillet, creating a flat layer.
Pour the egg and spinach mixture over the spaghetti, using a spatula to spread it evenly across the skillet.
Cook the frittata on the stovetop for 5-6 minutes over medium heat, until the edges are set but the center is still slightly jiggly.
Preheat your oven's broiler to high. Place the skillet under the broiler for 3-5 minutes or until the top of the frittata is golden brown and fully set.
Carefully remove the skillet from the oven (use oven mitts!) and let the frittata rest for 5 minutes before slicing into wedges.
Serve warm and enjoy your Florentine Spaghetti Frittata!
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1582 mg | 122% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 785 mg | 17% | |
*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.
