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Spaghetti Frittata

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  Hot cooked spaghetti 1 1⁄2 Cup (24 tbs) (Freshly Cooked Or Reheated)
  Butter 4 Tablespoon, divided
  Eggs 3 , lightly beaten
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso)
  Chopped fresh parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon

Immediately after spaghetti has been cooked and drained, place in a medium bowl.
Toss with 2 tablespoons of the butter.
In a small bowl beat eggs, Parmesan cheese, parsley, salt and black pepper until blended.
Pour over spaghetti.
Toss to coat.
In a medium skillet melt remaining 2 tablespoons butter.
Add egg-spaghetti mixture.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until golden, about 2 minutes.
Loosen edges with a spatula.
Turn out onto a plate.
Return to skillet, top side down.
Cook until bottom is golden, about 2 minutes.

Recipe Summary

Main Dish
Cook Time: 
15 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1173 Calories from Fat 685

% Daily Value*

Total Fat 78 g119.5%

Saturated Fat 43.1 g215.4%

Trans Fat 0 g

Cholesterol 800 mg266.7%

Sodium 1356.1 mg56.5%

Total Carbohydrates 71 g23.6%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 49 g97.4%

Vitamin A 98.9% Vitamin C 66.7%

Calcium 61.4% Iron 43.9%

*Based on a 2000 Calorie diet

Spaghetti Frittata Recipe