How to use up leftover spaghetti

Ingredients

• 4 large Eggs (room temperature, whisked)
• 2 cups Cooked Pasta (any shape, leftover and cooled)
• 1/4 cup Sun‑Dried Tomatoes (chopped, oil‑packed)
• 1 tablespoon Olive Oil (for skillet)
• 1/4 teaspoon Salt (to taste)
• 1/8 teaspoon Black Pepper (freshly ground)
• 1/2 cup Leftover Vegetables (diced (e.g., bell pepper, spinach, zucchini))
• 2 tablespoons Parmesan Cheese (optional, grated)

Instructions

1. Gather and Prep Ingredients

   Collect leftover pasta, sundried tomatoes, any extra veggies, eggs, and seasonings. Roughly chop the sundried tomatoes and dice the vegetables.

   Time: PT3M

2. Whisk the Eggs

   Crack the eggs into a mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy.

   Time: PT2M

3. Combine Eggs with Fillings

   Stir the chopped sundried tomatoes, diced vegetables, and cooked pasta into the whisked eggs. Mix gently so the pasta is evenly coated.

   Time: PT2M

4. Cook the Frittata

   Heat the non‑stick skillet over medium heat and add the olive oil. Pour the egg‑pasta mixture into the skillet, spreading it evenly. Cook without stirring for about 5‑6 minutes until the edges set and the bottom is golden.

   Time: PT6M

   Temperature: medium heat

5. Finish and Serve

   If you like a lightly browned top, place the skillet under a preheated broiler for 1‑2 minutes, watching closely. Slide the frittata onto a serving plate, sprinkle optional Parmesan, and serve warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

3 g