Description
Transform leftover spaghetti into a delicious and filling frittata, perfect for a weekend brunch.
Ingredients
Units
Scale
- 2 cups (480 ml) leftover boiled spaghetti
- 2 large eggs
- 4 tbsp (60 ml) whole milk
- 2 tsp grated Gruyere cheese
- 1 cup (240 ml) mixed vegetables (red & green peppers, onions, and baby spinach)
- 1/4 tsp dried rosemary
- 1 tbsp (15 g) butter
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of butter in a cast iron skillet over medium heat.
- Add the mixed vegetables (red & green peppers, onions, and baby spinach) and sauté for about 1 minute until they start to soften.
- Add the leftover spaghetti and 1/4 tsp of dried rosemary to the skillet, and sauté for another minute, ensuring the spaghetti is well mixed with the vegetables.
- In a separate bowl, beat 2 large eggs with 4 tbsp of whole milk, and season with salt and pepper to taste.
- Pour the egg mixture over the spaghetti and vegetables in the skillet, tilting the skillet to ensure even coverage.
- Sprinkle 2 tsp of grated Gruyere cheese over the top.
- Cook on medium-low heat for about 8-10 minutes, or until the eggs are set and the bottom is golden brown.
- Finish by placing the skillet under a broiler for 2-3 minutes to brown the top, if desired.
- Remove from heat, let it cool slightly, then slice and serve warm.
Notes
- This frittata is a great way to use up leftover spaghetti.
- Feel free to substitute Gruyere with any cheese you have on hand.
- You can also add other vegetables like mushrooms or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 210 mg