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Spaghetti Frittata

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“A hearty lunch or a light dinner. Leave out the ham for a vegetarian meal.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, melt 1 tbsp butter over medium heat and saute onion, mushrooms, bell pepper and ham for 5 minutes, or until onion has softened, stirring occasionally.
  2. Meanwhile, whisk eggs in a large bowl; then whisk in the cheese, half the parsley, the salt and pepper and the cooked onion mixture.
  3. Cut cooked spaghetti into 2-inch lengths and stir into egg mixture.
  4. In the same skillet you used to cook onions etc, melt the remaining 1 tbsp of butter over medium heat; try to coat the sides as well as the bottom.
  5. Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set.
  6. Now carefully invert frittata onto a plate, then slide back into skillet, cooked side up.
  7. Cook for 3 to 5 minutes longer, or until golden on the bottom.
  8. Garnish with remaining parsley and serve, cut in wedges; just as good warm as hot.
  9. For Vegetarian omit the ham.

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