Frittata Di Spaghetti with Sausage and Mushrooms
Transform your leftover pasta into a culinary masterpiece with this irresistible Frittata di Spaghetti with Sausage and Mushrooms! Perfect as a hearty breakfast, brunch, or even dinner, this Italian-inspired recipe combines al dente spaghetti with savory crumbled Italian sausage, earthy cremini mushrooms sautéed to golden perfection, and a luscious egg-and-Parmesan mixture for an ultra-flavorful baked dish. Fresh parsley and basil add vibrant herbaceous notes, while a golden-brown crust forms in the oven for a satisfying finish. Ready in just 40 minutes, this easy-to-make frittata is a crowd-pleaser that pairs beautifully with a crisp green salad or a side of crusty bread. Use this recipe to rejuvenate classic ingredients into a gourmet meal!
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Recipe Information
Ingredients
- 300 g spaghetti (cooked and cooled)
- 200 g Italian sausage (casings removed, crumbled)
- 150 g cremini mushrooms (sliced)
- 6 eggs
- 50 g Parmesan cheese (grated)
- 50 ml whole milk
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh basil (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
- 1 tbsp butter (for greasing pan)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) oven-safe skillet or pie dish with butter and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook until browned, breaking it into small pieces with a spatula, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds. Add the sliced mushrooms and cook until softened and golden brown, about 5-6 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until smooth. Stir in the cooked spaghetti, sausage, sautéed mushrooms, chopped parsley, and basil. Mix well to coat all ingredients evenly.
Pour the spaghetti mixture into the prepared skillet or pie dish, spreading it out evenly. Use a spatula to gently press down to ensure an even surface.
Bake the frittata in the preheated oven for 20-25 minutes or until the eggs are set and the top is golden brown.
Remove the frittata from the oven and let it cool for 5 minutes. Slice into wedges and serve warm. Garnish with extra parsley or Parmesan cheese if desired.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.4 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 862 mg | 66% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1642 mg | 35% | |
*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.
