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pasta frittata

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This recipe is a fun way to use leftover spaghetti or you can start from scratch. Really enjoy the spinach with the fontina cheese.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For pasta frittata

  • 8 oz
    thin spaghetti, uncooked
  • 8 oz
    fresh spinach
  • 3 lg
    eggs, beaten
  • 1/3 c
    fontina cheese, diced
  • 1/3 c
    parmesan cheese, grated
  • 2 Tbsp
    fresh basil, chopped
  • 1.2 tsp
    seasoning salt
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    olive oil

How To Make pasta frittata

  • 1
    Cook the spaghetti according to package directions. (You can also use leftover pasta).. Drain and set aside.
  • 2
    Remove stems from spinach. Wash leaves thoroughly; tear into bite-size pieces. Cook in a small amount of boiling water for 3 to 4 minutes. Press between paper towels to absorb the excess moisture.
  • 3
    Combine the spaghetti, spinach and the next 6 ingredients. Stir well.
  • 4
    Heat oil in a 10-inch skillet over medium-high heat. Add the pasta mixture; press firmly to an even thickness. Reduce the heat to medium. Cook for 5 to 6 minutes. Carefully invert onto a plate and return to the skillet. Cook an additional 5 to 6 minutes or until lightly browned. Cut into wedges and serve.
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