“To make this a really quick meal to prepare, make extra spaghetti earlier in the week and store it in the fridge to use for this frittata later on.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
  2. Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
  3. Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
  4. Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
  5. Cook, without stirring, until eggs start to set on the bottom.
  6. Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
  7. Heat broiler.
  8. Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
  9. Place skillet under broiler until cheese melts, about 1 minute.
  10. Slide frittata out of skillet onto cutting board; cut into 6 wedges.
  11. Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
  12. Garnish with basil sprigs or arugula leaves, if desired.

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