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Pesto Spaghetti Frittata
Pesto Spaghetti Frittata
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious pesto spaghetti frittata made with leftover spaghetti, mixed veggies, and flavorful pesto - great for any meal!
Ingredients:
  • 6 duck eggs
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup half and half
  • 1/4 cup ricotta cheese
  • 2 tablespoon pesto, plus more for garnish
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy®
  • blend)
  • 1 tablespoon unsalted butter
  • 2 garlic cloves minced
  • 4 ounces leftover cooked spaghetti pasta
Instructions:
  • Preheat the oven to 400°F (200°C) for that perfect temperature to work its magic.
  • Combine eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper in a large bowl and whisk until smooth.
  • Put the vegetables in a microwave-safe bowl and microwave on High until thawed, usually 4 to 5 minutes. Make sure to drain them well before proceeding.
  • In an ovenproof nonstick skillet, melt butter until sizzling. Saute garlic until fragrant, about 1 minute. Add steamed vegetables and coat them in the buttery garlic goodness.
  • In a sizzling skillet, gently add half of the velvety egg mixture. Toss al dente spaghetti with the rest of the luscious egg mixture. Delicately place the egg-kissed pasta into the skillet. Let it cook for 5 minutes until perfection is achieved.
  • Place the skillet in the preheated oven and bake until the eggs are firm, approximately 25 minutes. Once done, cut into wedges and serve with additional pesto if desired.

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