Spaghetti Frittata - Use What You Have

Ingredients

• 8 oz Cooked Spaghetti (leftover, roughly 2 cups cooked)
• 1 Tbsp Olive Oil (extra virgin preferred)
• 1 Tbsp Unsalted Butter (softened, cut into cubes)
• 2 cloves Garlic (minced)
• 1/2 cup Carrot (diced)
• 1/2 cup Onion (diced, yellow or white)
• 1 cup Bell Peppers (mixed colors, diced)
• 2 Tbsp Green Onions (chopped)
• 3 Eggs (large, room temperature)
• 1/4 cup Almond Milk (unsweetened)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tsp Italian Seasoning
• 2 Tbsp Fresh Parsley (chopped)
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat while you finish prep work.

   Time: PT5M

   Temperature: 400°F

2. Prep Vegetables

   Dice the carrot, onion, and bell peppers; chop the green onions; mince the garlic.

   Time: PT10M

3. Sauté Veggies

   Heat the saucepan over medium heat, add olive oil and butter, then add garlic and vegetables. Cook, stirring occasionally, until softened but not browned.

   Time: PT5M

4. Whisk Egg Mixture

   In a mixing bowl, whisk together 3 eggs, almond milk, salt, pepper, Italian seasoning, and chopped parsley until smooth.

   Time: PT3M

5. Grease Baking Dish

   Lightly coat the 9‑inch baking dish with a little butter or oil to prevent sticking.

   Time: PT1M

6. Combine Pasta and Veggies

   Transfer the sautéed vegetables to the greased baking dish, spread the leftover spaghetti over them, and gently toss to distribute evenly.

   Time: PT3M

7. Add Egg Mixture

   Pour the whisked egg‑milk mixture over the pasta and vegetables, ensuring it seeps into the gaps.

   Time: PT1M

8. Top with Cheese

   Sprinkle grated Parmesan evenly over the top.

   Time: PT1M

9. Bake Frittata

   Place the dish in the preheated oven and bake for 20 minutes, or until the center is set and a knife inserted comes out clean.

   Time: PT20M

   Temperature: 400°F

10. Rest and Slice

    Remove from oven, let rest 5 minutes, then run a knife around the edges and cut into four generous slices.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

35g

Fat

15g

Fiber

3g