Description
Homemade spaghetti frittata blends Italian pasta magic with egg-based comfort. Rich flavors and simple ingredients merge to create a delightful meal you’ll savor with pleasure.
Ingredients
Scale
- 4 large eggs
- 8 oz (226 g) uncooked whole-wheat spaghetti (or 4 cups cooked spaghetti)
- 1/2 cup non-fat milk
- 3 medium onions (finely chopped)
- 4 tsps extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsps chopped fresh parsley
- 2 tbsps chopped fresh basil
- 1 medium tomato (diced, optional for garnish)
- Nonstick cooking spray
Instructions
- Prepare a large pot of salted water and bring to a rolling boil. Submerge spaghetti and cook for 8–10 minutes until perfectly al dente. Drain pasta and rinse with cold water to stop cooking, then set aside.
- Heat olive oil in an ovenproof nonstick skillet over medium temperature. Introduce chopped onions and sauté, stirring periodically, until they transform into a rich golden brown and become tender, approximately 10–12 minutes. Transfer caramelized onions to a separate bowl and allow slight cooling. Wipe skillet clean with a paper towel.
- In a spacious mixing bowl, vigorously whisk eggs and milk until thoroughly integrated. Incorporate Parmesan cheese, parsley, basil, salt, pepper, and cooled caramelized onions. Gently fold cooked spaghetti into the mixture, ensuring even coating.
- Generously spray skillet with nonstick cooking spray and position over medium heat. Pour egg-spaghetti combination into pan, distributing evenly. Allow to cook undisturbed for 3–5 minutes, occasionally rotating skillet to promote uniform browning until bottom becomes golden and stabilizes.
- Position a large plate over skillet. Using oven mitts, confidently flip frittata onto plate. Respray skillet and carefully slide frittata back, uncooked side facing down. Continue cooking 3–4 minutes until bottom achieves golden color and center sets completely.
- Transfer frittata to serving platter. Optional: garnish with fresh diced tomatoes. Slice into elegant wedges and serve at preferred temperature – warm, room temperature, or chilled.
Notes
- Choose spaghetti with good texture that holds up well when mixed with eggs, preferably slightly thicker varieties for better structural integrity.
- Caramelize onions slowly to develop rich, sweet undertones that elevate the entire frittata’s taste profile.
- Gently fold spaghetti into egg mixture to ensure each strand gets evenly coated without breaking the noodles.
- Use a well-seasoned or high-quality nonstick skillet to prevent sticking and achieve perfect golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 355 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 110 mg