Pasta Frittata

Submitted by weekend cooker

"This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 6-8 plates
• Serves: 6-8

ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red sweet bell pepper, chopped
• 2 tablespoons margarine
• 1 (7 ounce) box thin spaghetti, slightly broken, cooked
• 1 (8 ounce) package shredded mozzarella cheese
• 5 eggs
• 1 cup milk
• 1⁄3 cup shredded parmesan cheese
• 1 tablespoon dried basil
• 1 teaspoon oregano
• 1 teaspoon seasoning salt
• 1⁄2 teaspoon white pepper

directions

1. In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
2. In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
3. In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
4. Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
5. Cover with foil and bake at 375 degrees for 15-20 minutes.
6. Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

Reviews

[Southern Bug]

This was good, nothing super special for us, but a good meatless meal. Good for using up bits of pasta and veggies. I added some chopped broccoli to the pepper/onions, and ended up using only 4 eggs because that's all we had. Had some leftover for breakfast.

 

[Shuzbud]

We really enjoyed this. I used olive oil rather than margarine as I prefer the taste and I added some black olives, which worked with the other flavours really well. We really enjoyed the added flavour of the parmesan and herbs in the egg mixture- I'll definitely remember that! I also cooked it on the stovetop to avoid using the oven- cooked in a skillet for 5-10 minutes then flipped it to cook the other side. Thanks for this yummy, healthy meal- we'll keep coming back to this recipe!

 

[bluemoon downunder]

An easy-to-prepare and very tasty Friday night dinner which we greatly enjoyed. Except for using butter rather than margarine (personal taste preference), adding 3 cloves of garlic and 1 thinly sliced leek in step 1 (we just love onion, garlic and leek together), I made this exactly to the recipe. I baked this in three smaller dishes, so the time in the oven was only about 25 minutes. One we ate tonight; the other two are in the freezer. I used low-fat milk as I never find this compromises flavour but regular cheeses and was undoubtedly generous in the quantity of mozzarella I used! Great blend of flavours. :) Thank you for sharing this yummy recipe. Made for 1-2-3 Hit Wonders.

 

[JulieWalraven]

This was great! Modified for our ingredients. Had no red pepper so used 2 green, no mozzarella so used a little colby & enough pepperjack to make 8 ounces. Used wholegrain pasta and even those who would rather I used regular pasta & breads liked it! There's only 3 pieces left out of the 9x13 pan with only 4 people eating.

 

[Sydney Mike]

I cut this recipe in half & made it in an 8-inch square baking dish ~ Just enough for 3 of us for A GREAT BREAKFAST! That, along with a smoothie, & we were most satisfied! This time of year the red & green bell pepper stands out, color-wise! Also used a bit more mozzarella than indicated! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday! cooking game]