pasta frittata

Name: Pasta Frittata
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 8 ounce(s) thin spaghetti, uncooked; 8 ounce(s) fresh spinach; 3 large eggs, beaten; 1/3 cup(s) fontina cheese, diced; 1/3 cup(s) parmesan cheese, grated; 2 tablespoon(s) fresh basil, chopped; 1.2 teaspoon(s) seasoning salt; 1/2 teaspoon(s) black pepper; 1 tablespoon(s) olive oil

(1 RATING)

6 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Mar 27, 2018

This recipe is a fun way to use leftover spaghetti or you can start from scratch. Really enjoy the spinach with the fontina cheese.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

8 ounces thin spaghetti, uncooked
8 ounces fresh spinach
3 large eggs, beaten
1/3 cup fontina cheese, diced
1/3 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1.2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 tablespoon olive oil

How To Make pasta frittata

Step 1

Cook the spaghetti according to package directions. (You can also use leftover pasta).. Drain and set aside.

Step 2

Remove stems from spinach. Wash leaves thoroughly; tear into bite-size pieces. Cook in a small amount of boiling water for 3 to 4 minutes. Press between paper towels to absorb the excess moisture.
Step 3

Combine the spaghetti, spinach and the next 6 ingredients. Stir well.
Step 4

Heat oil in a 10-inch skillet over medium-high heat. Add the pasta mixture; press firmly to an even thickness. Reduce the heat to medium. Cook for 5 to 6 minutes. Carefully invert onto a plate and return to the skillet. Cook an additional 5 to 6 minutes or until lightly browned. Cut into wedges and serve.
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