Description
This spaghetti frittata is a fresh twist on an Italian classic, inspired by Jamie Oliver. Dried spaghetti cooks right in the pan with zucchini, garlic, and peas before being baked with eggs, Parmesan, fresh mint, and gooey mozzarella. Perfect for an easy weeknight dinner, a family-friendly lunch, or even a make-ahead meal!
Ingredients
Scale
-
2 zucchini, cut into 1/2-in cubes
-
4 cloves of garlic, finely chopped
-
2 tablespoons extra-virgin olive oil
-
1 1/4 cup frozen peas
-
1/2 teaspoon salt
-
1/4 teaspoon ground black pepper
-
8 oz dried spaghetti
-
2 cups boiling water
-
1 bunch of fresh mint, finely chopped
-
1/4 cup grated Parmesan cheese
-
8 large eggs
-
8 oz mozzarella cheese, torn into chunks
Instructions
- Preheat the oven to 425°F. In a nonstick oven-proof frying pan over medium heat with olive oil, add the sliced zucchini and cook for 5-10 minutes, until lightly golden on both sides. Stir in the garlic and cook for 1 more minute.
- While the zucchini and garlic cook, bring 2 cups of water to a boil in a separate pot. Add the frozen peas into the pan, stirring them in, and season with salt and pepper.
- Snap the spaghetti in half and add to the pot. Add the boiling water on top and rearrange the spaghetti so that it’s submerged in the water. Cover the pan with a lid and cook for 10 minutes.
- Meanwhile, add the mint leaves and grated Parmesan in a large bowl. Crack the eggs into the bowl, beat everything well with a fork, then season with salt and pepper and toss in the torn mozzarella.
- Once the spaghetti has fully absorbed the water, transfer the entire contents of the pan into the eggs, mix together, and pour back into the pan. Transfer to the oven and cook for 20 minutes.
- Remove pan from oven and carefully turn out the frittata onto a serving plate. Cut into slices and serve by itself or with a green salad on the side.
- Prep Time: 15
- Cook Time: 40
- Category: Entree
