If you don’t know what to have for breakfast or brunch, make a frittata! I like frittatas very much mostly because of their versatility – you can throw in anything you have on hand and it will taste great. I had some leftover spaghetti from the other night, so I thought it would be fun to experiment and make spaghetti frittata.
This colorful frittata is so delicious, rich and satisfying that it would make a perfect breakfast/brunch item over the holidays. Spinach, black olives, mozzarella, tomatoes, basil, bacon – so many flavors in one bite and everything works so well together! You could definitely add or take away any of the ingredients and substitute them for others that appeal to you. Remember, there are no strict rules with this recipe. Just have fun with it and make your own creation. Enjoy!
- 6 large eggs
- 1/4 cup grated Parmesan cheese
- 2 cups cooked spaghetti (about 4 oz. or 115g uncooked)
- 4 slices of bacon , cut into bite size pieces
- 1 small red onion , diced
- 2 cloves garlic , minced
- 3 oz. (85g) spinach , roughly chopped
- 1/4 cup black olives , sliced
- 1 cup mozzarella , grated
- 6 grape tomatoes , halved
- 1 tablespoon torn fresh basil leaves
- salt and freshly ground black pepper , to taste
- In a large bowl, whisk together the eggs and Parmesan cheese until well blended. Season with salt and pepper to taste. Add the spaghetti and toss to combine everything. Set aside.
- Preheat the oven to 375 degrees F. In a large, oven-proof skillet (such as cast iron) over medium heat, cook the bacon until crispy and set aside on paper towels to drain. You can save the fat to cook the rest of the ingredients or pour off the fat and start over with 1 tablespoon of olive oil.
- Add the onion to the skillet and saute over medium heat for about 5 minutes, stirring often, until softened. Add the spinach and cook until just wilted, about 2 minutes. Add the garlic and saute until fragrant, about a minute.
- Pour the egg/spaghetti mixture into the skillet and sprinkle evenly with the bacon pieces. Scatter the mozzarella, olives, tomatoes and basil on top. Lower the heat and let cook for 3 minutes to set the eggs on the bottom. Transfer the pan into the oven and bake for 15-20 minutes, until a knife inserted in the center comes out clean. Remove from the oven and allow to cool slightly. Cut into wedges and serve.