Lunch: Spaghetti Frittata
Recipe by Lauren Miyashiro This is the most genius way to use up leftover pasta.
Ingredients
2 slices bacon, chopped
1/2 lb. Cooked spaghetti
6 Eggs, beaten
1/2 c. shredded mozzarella cheese, plus more for sprinkling (optional)
1/2 c. finely grated Parmesan, plus more for sprinkling (optional)
2 tbsp. chopped parsley, plus more for sprinkling (optional)
kosher salt
Freshly ground black pepper
Instructions
Preheat oven to 350 degrees F.
In a large oven-proof skillet, fry bacon over medium heat until crispy, about 6 minutes.
In a medium bowl, whisk together eggs, mozzarella, Parmesan and parsley. Season to taste with salt and pepper.
When the bacon is cooked through, toss bacon with cooked spaghetti. Then pour the egg-cheese mixture on top. Top with extra cheese, if desired. Cook on the stovetop until a crust develops, about 3-5 minutes.
Transfer skillet to the oven and cook until eggs set, about 10 minutes. Let cool for at least 10 minutes in pan before slicing.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
