Baked Frittata with Spaghetti and Broccoli
A baked frittata using left overs of cooked spaghetti and broccoli tossed in olive oil.
- 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.