All In One Spaghetti Frittata Recipes

ALL-IN-ONE SPAGHETTI FRITTATA

Steps:

• Heat oven to 350°F.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.
• Drain spaghetti; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.
• Bake 10 min. or until center is set.

SPAGHETTI FRITTATA

Steps:

• In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
• Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
• Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

PASTA FRITTATA

Steps:

• In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.

ALL-IN-ONE SPAGHETTI

Steps:

• Cook first 3 ingredients on the stove, stirring until beef crumbles and is no longer pink.
• Drain well.
• Stir in tomato sauce and next 8 ingredients.
• Bring to a boil.
• Cover, reduce heat, and simmer, stirring often, 30 minutes.
• Add uncooked pasta, cover and simmer another 20-30 minutes (or longer, if desired).
• Serve with Parmesan cheese.

ONE-POT SPAGHETTI

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir ground beef, onion, and garlic until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard excess grease.
• Stir in tomato sauce, diced tomatoes, water, chili powder, oregano, and black pepper. Bring to a boil. Cover, reduce heat, and let simmer, stirring often, for about 30 minutes.
• Break spaghetti into thirds and add to the pot; cover and simmer, stirring often, until pasta is tender, about 20 minutes. Serve topped with Parmesan cheese.

ALL-IN-ONE SPAGHETTI FRITTATA

Steps:

• Preheat oven to 350°F
• Cook pasta as directed on package.
• Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 minute or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 minute or until most of the liquid has evaporated, stirring occasionally.
• Mix pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 minute or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
• Bake 10 minute or until center is set. Cut into 4 wedges to serve.