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Eggs, cheese and red peppers come together in this easy Leftover Spaghetti Pasta Frittata. See my tips for this easy meal to have for dinner or brunch!
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4.41 from 5 votes

Leftover Spaghetti Pasta Frittata

Eggs, cheese and red peppers come together in this easy Leftover Spaghetti Pasta Frittata. See my tips for this easy meal to have for dinner or brunch!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Italian
Servings: 6 - 8 servings
Calories: 283kcal

Ingredients

  • 3 eggs
  • 1 cup half and half
  • 1 ¼ cups Shredded Parmigiano Reggiano cheese
  • 3 cups cooked and drained spaghetti pasta
  • 1 Tablespoon olive oil
  • 1 red bell pepper cut into ½ inch dice
  • ¼ cup sliced green onions
  • 4 slices bacon diced and cooked
  • 1 teaspoon salt
  • ½ teasoon pepper
  • large pinch cayenne pepper

Instructions

  • Pre heat the oven to 400 degrees.
  • In an 8 inch oven safe non stick skillet, heat the olive oil over medium high heat.
  • Add the bell pepper and cook until the bell pepper is tender, about 5 minutes.
  • In a large bowl, combine the eggs, half and half, salt, pepper and cayenne.
  • Whisk the mixture until thoroughly combined.
  • Add the spaghetti, cooked bell pepper, green oinions, bacon and shredded Parmigiano Reggiano cheese.
  • Toss to combine.
  • Add mixture to the skillet and cook over medium high heat for 3 – 4 minutes or until the bottom of the frittata is golden brown.
  • Transfer the skillet to the oven and cook for 12 – 15 minutes until the frittata is set.
  • Remove from the oven and let cool for 2 – 3 minutes.
  • Run a knife along the edge of the frittata to loosen.
  • Top the skillet with a plate and, using oven mitts, flip the skillet over.
  • Remove the skillet and slice the frittata.
  • Any leftover frittata can be refrigerated for up to 3 days.

Nutrition

Calories: 283kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 534mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 26.5mg | Calcium: 63mg | Iron: 1.5mg