This frittata shines with delicious tomato and parmesan flavors!
Eggs are one of our favorite superfoods, both high in protein and in omega-3 fatty acids. This frittata makes great use of the versatile egg by adding sharp, scrumptious Parmesan, and Parmesan’s best companion, antioxidant-rich tomato! Add spaghetti for a fun mealtime flair, and you’ve got a breakfast dish that’s a crowd-pleaser, and will keep you feeling energized all day long.
Spaghetti Frittata
Ingredients
- 4 eggs large
- 4 tablespoons parmesan grated or any cheese
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon pepper or about 3 turns of the pepper grinder
- 1 tablespoon extra virgin olive oil
- 1 cup spaghetti broken, break into fourths before measuring
- 1/4 cup marinara sauce
Instructions
- Bring a pot of water to boil, add a sprinkle of salt, then add broken spaghetti. Cook according to directions on package, drain and set aside.
- In a medium bowl, whisk the eggs, Parmesan, salt, and pepper together.
- Over medium heat, in a saucepan with oil, sautè the spaghetti along with the marinara. Pour the egg mixture in the saucepan, swirling well to make sure that it covers the spaghetti.
- Cover and cook on low heat until the bottom part slides easily, about 4 - minutes.
- Flip over and cook the other side of the frittata, just until set, about 3 minutes. Use a plate to help flip if needed.
Nutrition Information
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How much spaghetti and how much tomato sauce? I’m confused you the “8oz cooked spaghetti with tomato sauce”
Thanks, love your recipes!
Maya, I’ve updated the recipe. I just made this for breakfast and it was delicious. You can add more spagetti and sauce if you prefer. I think having just a little adds a lot to the frittata. As an option, sometimes I toss in a few cut up sun-dried tomatoes. The possibilities are endless. YUM!!! 🙂