Spaghetti Frittata

Spaghetti Frittata Image by: Spaghetti Frittata Author: Canadian Living

This frittata is generous enough to enjoy hot with warmed pasta sauce, then cold in a sandwich for a couple of days, with another portion left to freeze for later.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 cup cubed ham (about 4 oz/125 g)
  • 1 cup cubed kielbasa (about 4 oz/125 g)
  • 2 green onions thinly sliced
  • 1/2 sweet green pepper thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon each of salt and pepper
  • 3 cups cooked spaghetti about 6 oz/175 g uncooked
  • 8 eggs
  • 3 tablespoons water

Method

In 10-inch (25 cm) ovenproof skillet, heat oil over medium heat; fry ham, green onions, green pepper, thyme and half each of the salt and pepper until vegetables are tender, about 5 minutes. Add spaghetti and toss until heated through, about 3 minutes.

Meanwhile, in large bowl, whisk together eggs, water and remaining salt and pepper; pour over pasta in pan (do not stir). Transfer pan to 350°F (180°C) oven; bake until puffy and eggs are set, about 25 minutes. Let stand for 5 minutes.

Using flexible spatula, loosen edge and bottom of frittata. Slide out onto plate or cutting board; cut into wedges. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 980 mg
  • Protein 26 g
  • Calories 415.0
  • Total fat 19 g
  • Cholesterol 391 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti Frittata

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