Spaghetti Frittata

Ingredients

• 200 g Spaghetti (cooked leftover, slightly dry)
• 100 g Bacon (cut into 1‑inch pieces)
• 2 Tbsp Olive Oil (for sautéing)
• 6 Eggs (large, at room temperature)
• 100 g Mozzarella Cheese (shredded)
• 2 Tbsp Fresh Parsley (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Chop the bacon into 1‑inch pieces, shred the mozzarella, chop the parsley, and crack the eggs into a mixing bowl. Beat the eggs with a pinch of salt and black pepper.

   Time: PT5M

2. Cook Bacon

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the bacon pieces and sauté until they are golden and crisp, about 4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Spaghetti

   Add the cooked spaghetti to the skillet with the bacon. Toss together for 1‑2 minutes so the pasta coats with the bacon fat.

   Time: PT2M

   Temperature: Medium

4. Combine Egg Mixture

   In the mixing bowl, stir in the shredded mozzarella and chopped parsley to the beaten eggs.

   Time: PT1M

5. Pour Egg Mixture Over Pasta

   Reduce the heat to low. Evenly pour the egg‑cheese mixture over the spaghetti and bacon in the skillet. Gently stir once to ensure even coverage, then let it sit undisturbed.

   Time: PT1M

   Temperature: Low

6. Cook First Side

   Cook on low heat for about 10 minutes, or until the edges are set and the bottom is golden brown. Do not stir.

   Time: PT10M

   Temperature: Low

7. Flip the Frittata

   Place a large plate over the skillet, carefully invert the frittata onto the plate, then slide it back into the skillet to cook the other side for 4‑5 minutes.

   Time: PT5M

   Temperature: Low

8. Finish and Serve

   When fully set and lightly browned on both sides, slide the frittata onto a serving plate, garnish with extra chopped parsley, and cut into wedges.

   Time: PT1M

Nutrition Facts

Calories

340

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g