Spaghetti Frittata
I made so much spaghetti for dinner one night that I had to figure out how to use the leftovers. I created this spaghetti frittata to help anyone else who finds themselves in the same situation.
Ingredients
4-6 cups leftover spaghetti
4 eggs
1/3 cup minced onion
2 tsp garlic
salt and pepper as needed
Salsa Topping:
4-5 tomatoes, diced
1 small cucumber, peeled and diced
1/4 cup minced onion
1 small bell pepper, diced
1/4 cups extra virgin olive oil
salt and pepper as needed
Instructions
1
Add the leftover spaghetti to a large bowl and set aside.
2
In a separate bowl, whisk the eggs to gather and set aside.
3
Heat a small sauté pan on the stove and add enough oil to lightly coat the bottom of the pan.
4
Add the minced onion, garlic and any left over vegetables or mets you would like to the sauté pan and cook until fragrant.
5
Add the sauté mixture to the pasta and toss to combine.
6
Pour the eggs over the past and mix everything together. If desired, you can add grated cheese too.
7
You can make one large frittata or 4 small ones. Whatever you decide to make, heat your sauté pan on the stove and add enough oil to lightly coat the bottom of the pan.
8
Divide the pasta into 4 portions or one large one and place it into the the prepared sauté pan.
9
Pan sear the frittata for about 3 minutes or until golden brown on one side and flip the frittata over and repeat. To flip the frittata, place a large plate over the sauté pan and invert the frittata onto the plate and slide it back into the sauté pan cook the other side.
10
When golden brown and crispy, serve with fresh salsa and ketchup.
11
To make salsa topping, add everything into a large bowl and toss to coat. Serve with the spaghetti frittata and enjoy!
Tags:
Chef BryanCooking with Chef BryanPasta leftoversspaghetti frittataWhat to do with Spaghetti leftovers
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