Cheesy Pasta And Veggie Frittata Recipe

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Cheesy Pasta and Veggie Frittata

nancy mackel

By
@nmackel

My family loves spaghetti but I always make too much pasta. This is a great way to use that extra pasta. It's also a great way to get those vegetables into picky eaters. My kids love it because it's so cheesy.


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Serves:

4

Prep:

10 Min

Cook:

20 Min

Ingredients

2 Tbsp
olive oil
1/2 medium
onion, thinly sliced
1 medium
zucchini, thinly sliced
1 medium
yellow squash, thinly sliced
2 clove
garlic minced
1 medium
tomato, seeded and diced
2 c
packed baby spinach
1/2 c
button mushrooms, thinly sliced
salt and pepper to taste
2 c
spagehetti, angel hair or thin, cooked
2 Tbsp
milk
8 large
eggs, beaten
1/2 c
shredded mozzarella
1/2 c
grated parmesan
2 Tbsp
sliced fresh basil
1 c
cooked shrimp or chicken (optional)

Directions Step-By-Step

1
Preheat oven to 425 degrees (F). Warm oil in a 10 inch nonstick skillet over medium-high heat. Add onion, zucchini, squash and mushrooms. Cook for 2- 3 minutes, stirring. Add garlic, tomato and spinach and cook and additional 2 - 3 minutes, stirring, until spinach wilts. Add optional shrimp or chicken. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
2
Whisk mile, shredded Parmesan, 1 tsp salt and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet. Pour into a 9X9 pyrex dish, sprinkle with mozzarella cheese on top and place in oven. Bake until eggs have set in center. 10 to 12 minutes. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
3
Remove from oven, sprinkle with basil, cut into squares and serve.

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy