Spaghetti Frittata
- Reviews 1
Ready In: 20 mins
Serves: 6
Ingredients
- 4 cups cooked spaghetti (from 1/2 pound dry spaghetti)
- 3 cups classico sweet basil marinara sauce (or other marinara sauce of choice)
- 1 cup torn fresh basil leaf
- 3 tablespoons extra virgin olive oil
- 6 large eggs, beaten with
- 1⁄4 teaspoon kosher salt, and
- 1⁄4 teaspoon fresh ground black pepper
- 1 (5 ounce) container shredded asiago cheese
Directions
- In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
- Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
- Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
- Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
- Cook, without stirring, until eggs start to set on the bottom.
- Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
- Heat broiler.
- Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
- Place skillet under broiler until cheese melts, about 1 minute.
- Slide frittata out of skillet onto cutting board; cut into 6 wedges.
- Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
- Garnish with basil sprigs or arugula leaves, if desired.
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