I could sing the praises of frittata over and over. An upgrade on breakfast for dinner. But this frittata has something most don’t. Leftover spaghetti, something I would have never thought to put in but seriously delicious.
This frittata is awesome. Seriously. So unique, easy, full of flavor and the spaghetti in it is perfect. Make this asap!
This was a great pick for the Secret Recipe Club this month. I had a really hard time choosing something from The Spinach Tiger. She lives in the Nashville area and really shares my interests of food and restaurants. So many good picks!
Baked Frittata with Spaghetti and Broccoli
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: entree
6051063Ingredients
- 6 eggs
- 1 tbsp heavy cream
- 2 tbsp shredded mozzarella
- 2 cups cooked broccoli
- 1 cup cooked spaghetti
- Salt/Pepper
- 1/8 tsp red pepper flakes
Instructions
Preheat oven to 375.
Scramble eggs with cream. Add cheese.
Add spaghetti and broccoli to a greased pan or individual baking dishes. Pour enough eggs to fill the pan.
Add eggs into pan. Top with salt/pepper and red pepper flakes.
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.
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