Do you like to impress your guest with fabulous breakfasts? I love to make breakfast for guest. And my family loves it because it gives them a break from having cereal and I love it because it is a great way to use leftover spaghetti.
I have been making this recipe for over 20 years. My husband and I used to watch Jeff Smith, a chief on PBS back in the day when Food Network was non-existent. Over the years the basic spaghetti frittata has been a good “go to” breakfast. Plus, we often serve this for dinner (called supper in our neck of the woods).
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 1 Tbsp olive oil
- 1/4 cup red or green pepper, chopped
- 2 garlic cloves, minced
- Asparagus, lg chop
- Leftover spaghetti noodles (1 – 1 1/2 cups)
- 8 eggs, scrambled
- 1/4 cup milk
- Salt and ground black pepper to taste
- Dash of Cayenne pepper (optional)
- 2 green onions, chopped
- Asiago cheese for topping, grated
- Preheat oven to 350°
- In a medium mixing bowl whisk together eggs, milk, salt, ground black pepper and cayenne pepper (if desired) – Set aside.
- Heat a 10″ ovenproof, non-stick skillet over medium heat. When hot add olive oil, peppers, garlic and asparagus and saute’ until crisp tender.
- To skillet, add spaghetti, egg mixture and green onions to skillet. Lightly toss. Cook for about 3-5 minutes, or until the eggs on the edge begin to set.
- Place skillet in the oven and bake at 350° for 15-20 minutes, or until the eggs have set in the middle.
- Sprinkle with Asiago cheese and gently slide frittata out of pan onto a serving platter.
- Slice and serve with fresh fruit topped with yogurt.
The nice thing about this recipe is that you can easily change ingredients. Try to take advantage of fresh vegetables of the season. For example you could use tomatoes, zucchini or spinach. The pasta could also be leftover fettuccine rather than spaghetti – be creative. Oh, this might be obvious, but if you do not have leftover pasta you can cook some up for the recipe.
What do you like to cook for supper?