Pasta And Vegetable Frittata Recipe

Name: Pasta And Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 medium onion, thinly sliced (about 3/4 cup); 1 medium zucchini, thinly sliced (about 1 cup); 2 cloves garlic, minced; 1 medium tomato, seeded and diced (about 1/2 cup); 2 cups packed baby spinach; Salt and pepper; 2 cups cooked spaghetti; 2 tablespoons milk; 8 large eggs, beaten; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan; 2 tablespoons sliced fresh basil

Servings: persons

2 tablespoons olive oil
1/2 medium onion, thinly sliced (about 3/4 cup)
1 medium zucchini, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 medium tomato, seeded and diced (about 1/2 cup)
2 cups packed baby spinach
Salt and pepper
2 cups cooked spaghetti
2 tablespoons milk
8 large eggs, beaten
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 tablespoons sliced fresh basil

1
Preheat oven to 425u00b0F. Warm oil in a 10-inch nonstick skillet over medium-high heat. Add onion and zucchini; cook for 2 minutes, stirring. Add garlic, tomato and spinach and cook 2 minutes longer, stirring, until spinach wilts. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
2
Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs. Pour into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring just until eggs begin to set on bottom. Sprinkle cheeses on top and place skillet in oven. Bake until eggs have set in center, 10 to 12 minutes. Preheat broiler to high and set a rack 4 inches from heat. Broil frittata until golden brown on top, 1 to 2 minutes, watching carefully to prevent it from burning. Sprinkle frittata with basil. Cut into 4 wedges and serve.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 medium onion, thinly sliced (about 3/4 cup), 1 medium zucchini, thinly sliced (about 1 cup), 2 cloves garlic, minced, and more.

Yes, Pasta And Vegetable Frittata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta And Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions