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

Ingredient Substitutions

• Instead of Cooked Spaghetti: any cooked pasta
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Carrot: zucchini
• Instead of Onion: shallots
• Instead of Bell Peppers: red pepper flakes for heat
• Instead of Green Onions: chives
• Instead of Eggs: egg substitute (1/4 cup per egg)
• Instead of Almond Milk: regular milk, soy milk
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Italian Seasoning: dried oregano + basil
• Instead of Fresh Parsley: fresh basil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• 9‑inch Oven‑Safe Baking Dish
• Saucepan
• Mixing Bowl
• Whisk or Fork
• Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Preheat oven to the correct temperature (400°F).
• Sauté vegetables just until softened; avoid burning garlic.
• Distribute pasta evenly to prevent clumping.
• Pour egg mixture fully so the frittata sets uniformly.
• Bake until a knife inserted in the center comes out clean.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• Add a pinch of red‑pepper flakes for a subtle heat.
• Finish with a drizzle of extra‑virgin olive oil just before serving for brightness.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Wrap tightly and freeze up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables up to a day ahead and store in an airtight container.
• Whisk the eggs and almond milk together and keep refrigerated; give a quick stir before using.
• The frittata can be baked fully, cooled, and reheated in the microwave or oven for a quick meal.

Frequently Asked Questions