Spaghetti Frittata

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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

Spaghetti Frittata

Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 221 | Total Fat: 10 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 168 mg | Sodium: mg | Carbohydrates: 21 g | Dietary Fiber: 2 g | Sugars: 1 g | Protein: 12 g | SmartPoints (Freestyle): 7


  • 4 large eggs
  • 4 tablespoons grated Parmesan or any cheese
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon pepper (or about 3 turns of a pepper grinder)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup broken spaghetti (break into fourths before measuring)
  • 1/4 cup marinara sauce


  1. 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.
  2. In a medium bowl, whisk the eggs, Parmesan, salt, and pepper together.
  3. 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.
  4. Cover and cook on low heat until the bottom part slides easily, about 4 - minutes.
  5. Flip over and cook the other side of the frittata, just until set, about 3 minutes. Use a plate to help filp if needed.

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2 Comments on "Spaghetti Frittata"

  1. Maya  April 29, 2016

    How much spaghetti and how much tomato sauce? I’m confused you the “8oz cooked spaghetti with tomato sauce”
    Thanks, love your recipes!

    • Gale Compton  April 30, 2016

      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!!! 🙂


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