Spaghetti Frittata

One thing I really love cooking for supper is eggs. I am not really much of an egg in the morning kind of a person, but come supper time I can really go for them.
Another thing I really love cooking is frittatas. They are like a baked omelet that begins on the top of the stove. Italian in origin they are very similar to the Spanish tortilla.
Spaghetti Frittata

As an egg based dish they are not only quick and easy to make, but delicious and very adaptable to many flavors and textures. Similar to an omelet, but flat and firm.
This makes them perfectly portable and delicious to not only enjoy as a supper dish, but also as a great food to bring to picnics and pack into lunches. They are fabulous served warm, but equally as delicious served at room temperature.

You can make a frittata out of just about anything, keeping in mind that they key ingredients should always stay the same. Eggs and cream. Once you have that down, pretty much anything else goes!
This delicious Spaghetti Frittata recipe that I am sharing today was adapted from two recipes that I found. One for a Pasta Frittata on thekitchn and one for a Pasta Omelette on the Mutti page.

I took what I liked from both recipes and combined them to make a delicious option all my own. I love spaghetti. I love eggs. I love omelets. I love pasta sauce and basil.
These three things together made for a beautifully delicious combination. I tossed in a handful of chopped green and black olives that needed using up and slathered the top with two cheeses and torn basil leaves for the win!
I also just happened to have some leftover cooked spaghetti to use up, which made this a no-brainer. I do believe you could use any pasta you enjoy however.

WHAT YOU NEED TO MAKE A SPAGHETTI FRITTATA
Simple store cupboard ingredients. I love creating something from next to nothing and if I can use up any leftover bits and bobs going, so much the better!

6 large, free-range eggs
1/4 cup (60ml) half and half cream (single cream)
1/4 tsp salt
2 TBS light olive oil
8 ounces (226g) leftover cooked spaghetti (3 - 4 cups)
1/2 cup (120ml) good quality pasta sauce (I like to use a chunky sauce)
a handful of chopped olives (Optional) (I used a mix of green and black)
1/2 cup (112g) grated mozzarella cheese
2 TBS grated Parmesan cheese
torn fresh basil leaves

Once again, as I always say, I like to use a good free-range egg. I refuse to support the inhumane industry of caged hens. You need to pick your battles in life and stick to them. This is one of mine.
I am fortunate enough to have a place just around the corner from me that has fresh eggs. You can actually look over and see the chickens running around. Its a mom and pop venture. The eggs are outside in a refrigerator, you pick your pack of eggs and leave your money in the jar.
At only $5 a dozen they are a real bargain for what you are getting and supporting. Good, tasty, fresh eggs from happy chickens.
Spaghetti Frittata

Use a good pasta sauce. I have been buying smaller jars of pasta sauce lately. With there only being me in the house they work out much better for me and there is less waste. I like to use a sauce that is filled with lots of body and lovely chunks of tomato and onion.
If you can get a spicy one, so much the better! The olives were an afterthought that just worked. I had some which needed using and throwing them in added a bit of additional color and texture. I did tear up some basil, adding it before putting the pan into the oven, and then garnished the frittata with more when it came out of the oven.
All the colors of the Italian flag. Red, white and green. I love anything Italian, don't you?

HOW TO MAKE SPAGHETTI FRITTATA
One this I love most about frittatas is their ease of preparation!

Preheat the oven to 375*F/190*C/ gas mark 5. Whisk the eggs, cream and salt together in a bowl. Set aside.Heat the oil in a 10-inch oven-safe, non-stick skillet over medium high heat. Add the spaghetti once the oil is hot and toss to reheat and coat the noodles with oil. Add the olives (if using) and the pasta sauce, tossing to coat.

Pour the egg and cream mixture into the pan, shaking the pan gently to help settle the egg custard around the spaghetti. Sprinkle the cheeses on top. Tear up some basil leaves and scatter them over top of the cheese.Continue to cook over medium heat, without disturbing, just until the eggs begin to set around the edges of the pan. (About five minutes.)Transfer the skillet to the oven an bake until the egg custard has completely set and the cheese has melted. This will take 18 to 20 minutes.Serve cut into wedges and garnished with more basil leaves if desired. This is delicious served warm or cold. Spaghetti Frittata

This made for a fabulously tasty, quick and easy, light supper. I enjoyed my frittata with a tossed salad on the side.
Leftovers are fabulous wrapped up and brought on picnics, or in packed lunches. You can also gently reheat and pop wedges of it into hot crusty rolls for another tasty lunch or supper.
On the first day, or on the second, frittatas make for a very tasty meal that everyone will enjoy!

If you like the ideas of frittatas for lunch or supper as much as I do, then you might also enjoy the following options:

ROASTED VEGETABLE FRITTATA - A great way to get in a few of your five a day and use up some leftover roasted veggies. On this day I used sweet potatoes, red peppers, baby new potatoes and zucchini/courgettes. Delicious!

GOAT'S CHEESE & SPINACH FRITTATA - Simple and unpretentious this frittata is perfectly sized for just two people. Using a handful of fresh baby spinach, some rounds of lovely goats cheese, fresh herbs and a few eggs. I love the simplicity of this with its rich clean flavor.

Yield: 4Author: Marie Rayner