Pasta Frittata

Pasta Frittata created by Shuzbud

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
Serves:
Yields:
Units:

ingredients

directions

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

@weekend cooker
Contributor
@weekend cooker
Contributor
"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."

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  1. 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.
  2. Shuzbud
    Pasta Frittata Created by Shuzbud
  3. 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!
  4. 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.
  5. 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.
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