Saturday, September 28, 2013

Spaghetti Frittata

Our nest had been empty for about two weeks when I learned the wisdom of cooking no more than could be eaten in one sitting. That included some of our favorite pasta dishes. I hate waste and am not fond of reheated noodles, so you can imagine the bemusement on the face of the Silver Fox when I started to make a frittata with deliberately left-over spaghetti. A recipe, found in Eating Well Magazine, convinced me to try a spaghetti frittata, but I wanted to adapt and expand it to include ingredients that are also used in spaghetti carbonara. The recipe was touted as a money saver because it minimized waste by using food that might otherwise be thrown away. Apparently, a family of four trashes nearly $600 of food every year. Before I go any further, let me say this is a nice recipe and it produces an unusual dish that might please those with bored palates. There's not a thing wrong with it. If you have half a pound of cooked spaghetti lying around, it's a good way to use it up. I was drawn to the recipe out of curiosity and my curiosity is now satisfied. I probably will not make this again, but if I did, I'd make some changes. I'd use capellini rather than spaghetti and I'd pour the egg mixture over still warm pasta. The theory being the custard would better coat the pasta when it is warm. As with all stovetop frittatas, there is that awful moment of truth when it must be turned. Prayer and/or swearing help. A better solution would be to bake rather than fry it. Here's the recipe.

Spaghetti Frittata...from the kitchen of One Perfect Bite inspired by Eating Well Magazine


8 ounces spaghetti, (or 4 cups cooked spaghetti)

1 teaspoon olive oil

4 strips uncooked bacon, diced

1-1/2 cups chopped onion

1 teaspoon minced garlic

2 large eggs

2 large egg whites

1/2 cup skim milk

1/3 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tomato, diced (optional)


1) Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.

2) Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a small bowl and let cool slightly. Wipe out pan.

3) Whisk together eggs, egg whites and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add spaghetti.

4) Spray pan really well with nonstick cooking spray and place over medium heat. Pour in egg mixture and distribute evenly in pan. Cook until underside is golden, moving pan around on burner to ensure even cooking, about 6 minutes. Invert a large platter over skillet, grasp platter and skillet with oven mitts and carefully turn over. Lift off skillet and spray it again with nonstick cooking spray. Slide frittata back into the skillet and cook until bottom is golden. Slide frittata onto a platter. Garnish with tomatoes, if using. Yield: 6 servings.

You might also enjoy these recipes:

Frittata with Zucchini Sun-Dried Tomatoes and Sausage - Kalyn's Kitchen

Ratatouille Frittata - Stacey Snacks

Chicken and Orzo Frittata - Cookbook Confessions

Potato Frittata - The Comfort of Cooking

Green Eggs and Ham Frittata - The Pink Apron

Penne Frittata - The Parsley Thief

Frittata with Spring Herbs and Leeks - One Perfect Bite

Smoked Salmon Frittata - One Perfect Bite

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