Spaghetti Frittata from Leftovers
photo by Inge 1505
- Ready In:
For the Frittata
- 3 cups cooked spaghetti (from 3 oz dry pasta)
- 3⁄4 cup spaghetti sauce
- 2 -3 eggs
- 1⁄4 cup fresh basil, slightly packed
- 1 -4 tablespoon parmesan cheese, freshly grated, to taste
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon olive oil or 1 teaspoon butter
- 1⁄4 cup frozen peas
- 1⁄4 cup bell pepper, finely diced
- 1 tablespoon chili pepper, minced
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
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RECIPE SUBMITTED BY
Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).