cheesy pasta and veggie frittata

Name: Cheesy Pasta and Veggie Frittata
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1/2 medium onion, thinly sliced; 1 medium zucchini, thinly sliced; 1 medium yellow squash, thinly sliced; 2 clove(s) garlic, minced; 1 medium tomato, seeded and diced; 2 cup(s) packed baby spinach; 1/2 cup(s) button mushrooms, thinly sliced; - salt and pepper, to taste; 2 cup(s) spaghetti, angel hair or thin, cooked; 2 tablespoon(s) milk; 8 large eggs, beaten; 1/2 cup(s) shredded mozzarella; 1/2 cup(s) grated Parmesan; 2 tablespoon(s) sliced fresh basil; 1 cup(s) cooked shrimp or chicken (optional)

(3 RATINGS)

183 Pinches 16 Photos

nancy mackel

Bonney Lake, WA

Updated on Jul 13, 2019

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.

Rate

Cheesy Pasta and Veggie Frittata ready to be served.

Blue Ribbon Recipe

We highly recommend making this great frittata recipe for your next brunch. It's filled with sauteed vegetables and pasta. We opted to add shrimp to the recipe but cubed chicken would be tasty too. There are a few steps to this recipe, but completely worth it. Very hearty, this frittata is a complete meal. A creative way to cook summer vegetables.

— The Test Kitchen

prep time 10 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make cheesy pasta and veggie frittata

Step 1

Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.

Step 2

Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
Step 3

Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
Step 4

Add optional shrimp or chicken. Season with salt and pepper.
Step 5

Toss in the spaghetti.
Step 6

Mix thoroughly so vegetables and pasta are evenly distributed.
Step 7

Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
Step 8

Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
Step 9

Pour into a 9X9 Pyrex dish.
Step 10

Sprinkle with mozzarella cheese on top and place in oven.
Step 11

Bake until eggs have set in the center (10 to 12 minutes).
Step 12

Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
Step 13

Remove from oven, sprinkle with basil, cut into squares, and serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes