Spaghetti Frittata
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
52
Sourness
34
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a medium bowl, separate 5 of the egg whites, discarding the yolks
3
Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine
4
Set aside
5
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat
6
Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes
7
Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute
8
Add the pasta to the pan and stir to combine
9
Pour the eggs evenly over the pasta and vegetables
10
Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle
11
Preheat the broiler
12
Sprinkle the top of the frittata with cheese and place under the broiler
13
Cooke until the top is set and golden brown, 2 to 3 minutes
14
Be careful not to overcook or the eggs will become tough
15
Cut into 6 wedges and serve