Baked Spaghetti Frittata Recipes

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

EASY OVEN BAKED FRITTATA

Steps:

• Pre-heat oven to 350F (180C).
• In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
• While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
• Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!

PASTA FRITTATA

Steps:

• In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.

EASY OVEN FRITTATA

Steps:

• Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
• Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
• Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

SPAGHETTI FRITTATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.
• Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.
• Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.
• Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.
• Transfer frittata to a warm serving platter; allow to rest 10 minutes.
• Top the frittata with warmed sauce and grated cheese.

EGG PASTA FRITTATA

Steps:

• Preheat oven to 425 degrees F.
• Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
• Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
• Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

PASTA FRITTATA

Steps:

• In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
• In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
• In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
• Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
• Cover with foil and bake at 375 degrees for 15-20 minutes.
• Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

BAKED SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180 degrees celcius.
• grease a 23cm flan dish.
• melt butter in frying pan.
• add mushrooms cook over low heat 2-3 minute.
• add capsicum, cook 1 minute.
• stir in ham and peas.
• remove pan from heat and allow to cool slightly.
• in a small bowl whisk eggs, cream, salt and pepper.
• add spaghetti, parsley and mushroom mixture to bowl and stir.
• pour into prepared dish and sprinkle with parmesan cheese.
• bake 25-30 minute.

SPAGHETTI FRITTATA

Steps:

• In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
• Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
• Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.