Spaghetti Frittata

Spaghetti with tomato sauce gets a new home: in a frittata. A complete meal for your next brunch that is sure to please everyone. Leftovers are delicious too!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 589 Calories

Ingredients

• 4 eggs, beaten
• freshly ground black pepper
• 1 tablespoon minced onion
• 2 tablespoons olive oil, divided
• 1 tablespoon minced celery
• ¼ cup diced red bell pepper
• 4 ounces Barilla® Spaghetti
• ½ cup Barilla® Marinara Sauce, heated
• 1 tablespoon minced carrots
• ¼ cup peas
• ¼ cup grated Pecorino Romano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.

Step 2

Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.

Step 3

Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.

Step 4

Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.

Step 5

Transfer frittata to a warm serving platter; allow to rest 10 minutes.

Step 6

Top the frittata with warmed sauce and grated cheese.