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Spaghetti Frittata

By The Canadian Living Test Kitchen

Tested till perfect

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Spaghetti Frittata

Spaghetti Frittata
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 415
pro 26 g
total fat 19 g
sat. fat 4 g
carb 32 g
fibre 2 g
chol 391 mg
sodium 980 mg
% RDI: -
calcium 6
iron 19
vit A 18
vit C 20
folate 50

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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.

Ingredients

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

Preparation

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.)

Additional information :

Tip: If your skillet handle is made of plastic or wood, wrap it in aluminum foil to ovenproof it.

Source : Canadian Living Magazine: October 2005

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