Baked frittata with spaghetti and broccoli could be baked frittata with any kind of pasta and veggie, because it’s all about using the left overs to drive home a protein packed, healthy breakfast lunch or dinner. I needed some cooking inspiration this week and I was helped along with an egg accessory package from OXO. Within 24 hours I was making these backed mini spaghetti broccoli frittatas.
I had left over spaghetti treated with olive oil and you know I hate wasting good food. Left over spaghetti with freshly sauteed broccoli with a few red peppers became the ingredients for my left over frittata. I made individual frittatas in these cast iron dishes, but feel free to follow this recipe to make one large frittata.
The key to good scrambled eggs or a good frittata is to get the egg beaten well. I grew up on that old fashioned egg beater, but I love the the scrambler OXO makes. This tool does a great job of aerating the eggs and mixing them completely.
The spaghetti was already cooked and tossed with olive oil, salt and pepper. The broccoli was sauteed until it was softened about 5 minutes and then the spaghetti and eggs were added in.
Frittatas can be served hot, or room temperature. Serve with crusty bread.
More Frittatas From Spinach Tiger
Italian Sausage Ricotta Frittata
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- 6 eggs
- 1 tablespoon heavy cream
- 2 tablespoons grated cheese (such as pecorino, parmesan, gruyere, cheddar)
- 2 tablespoons chopped papadew
- sea salt
- black pepper
- 2 cups cooked broccoli
- 1 cup cooked spaghetti (you can use as little or as much of the pasta as you wish)
- Scramble eggs with cream. Add cheese.
- Add spaghetti and broccoli to a greased pan, individual baking dishes. They may fit 3 eggs or 2 eggs, depending on size.
- Add eggs into pan.
- Bake at 375 for 15 to 25 minutes in the top third of the oven. The frittata will be done when the middle is cooked. You may need to press out some of the liquid egg so it can cook down.
Sylvie @ Gourmande in the Kitchen says
March 28, 2013 at 11:30 pmOh I love frittatas, they are a go-to for me for quick and easy meals.
Lora says
March 27, 2013 at 9:40 amI love the idea of spaghetti in a frittata. This looks perfect for breakfast, lunch and dinner.
Norma-Platanos, Mangoes and Me! says
March 26, 2013 at 7:42 amThis looks amazing. Great for a brunch…will keep in mind.
Peter G | Souvlaki For The Soul says
March 25, 2013 at 8:31 pmLove this Angela. great for leftover spaghetti! genius!
Teresa, foodonfifth says
March 25, 2013 at 6:18 pmAngela, I love this recipe. My daughter and I were discussing a frittata we used to make using spaghetti leftover and how much we loved it, but have not made in some time. I just love the reuse of leftovers like this. Very nice photos my friend.
I just use one of my flea market old fashioned metal with a wooden handle egg beater thingy. I have been trying for the past few years to not buy many utensils made of plastic for my kitchen. Maybe OXO uses recycled materials for their products? All my strainers, egg beaters, potato mashers, colanders are old and beautifully flawed, but still work like a charm.
angela says
March 26, 2013 at 7:50 amThe OXO beater is a great design, very well thought out, great for kids to use.
Joan Nova says
March 25, 2013 at 3:43 pmLooks delicious, Angela.
Barbara F. says
March 25, 2013 at 1:54 pmYum! Perfect for Lent, or any time xo
angela says
March 26, 2013 at 7:50 amThanks, Barbara, I almost forgot this was a meatless dish.
Lynda - TasteFood says
March 25, 2013 at 1:51 pmSuch a great way to used leftover spaghetti – I hate to waste it too.
bellini says
March 25, 2013 at 8:37 amI really enjoy a delicious pasta frittata. When I was in Italy they would even cut them up into tiny appetizer size cubes and serve them on the antipasto platter.
Rosa says
March 25, 2013 at 7:13 amScrumptious and comforting!
Cheers,
Rosa