Spinach And Olive Pasta Frittata Recipe

Name: Spinach And Olive Pasta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled; 6 ounces fresh baby spinach leaves, wilted and squeezed dry; 1 teaspoon olive oil; 1/4 cup sliced green onions; 1 clove minced garlic; 8 ounces tomato sauce; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 12 Kalamata olives, halved; 6 eggs, beaten; 1 cup shredded mozzarella cheese

Servings: persons

4 ounces dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled
6 ounces fresh baby spinach leaves, wilted and squeezed dry
1 teaspoon olive oil
1/4 cup sliced green onions
1 clove minced garlic
8 ounces tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
12 Kalamata olives, halved
6 eggs, beaten
1 cup shredded mozzarella cheese

1
In a saute pan, saute the onion and garlic in the olive oil for about one minute.
2
Add the tomato sauce, oregano, basil, salt and pepper and simmer for about 5 minutes. Cool slightly.
3
In a bowl, combine the spinach, olives, cooked pasta, tomato sauce, cheese and eggs.
4
Pour the mixture into a 10 inch oven proof non-stick saute pan which has been sprayed with cooking spray.
5
Over medium heat, cook the mixture using a spatula to lift the edges a little as you cook. Cook until the bottom is set.
6
Transfer the pan to a 425F oven and bake for about 10 minutes or until top is set.
7
Remove pan from the oven and with a spatula loosen the bottom of the pie and transfer to a plate to cool. Cut in wedges or small pieces to serve.

334

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: 4 ounces dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled, 6 ounces fresh baby spinach leaves, wilted and squeezed dry, 1 teaspoon olive oil, 1/4 cup sliced green onions, and more.

Yes, Spinach And Olive Pasta 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!

Spinach And Olive Pasta Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions