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Pepper And Spaghetti Frittata

Natural.Foodie's picture
Ingredients
  Extra virgin olive oil 6 Tablespoon
  Onions 2 Medium, chopped
  Garlic cloves 5 Medium, minced
  Bell peppers 10 , chopped to make about 4 cups
  Sugar 1⁄8 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Spaghetti 6 Ounce, cooked, drained
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. In a large ovenproof skillet, heat the olive oil. Add the onions, garlic and bell peppers, and saute over moderately high heat, stirring frequently, until the vegetables begin to brown, about 30 minutes. Season with the sugar, oregano, 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
2. Preheat the oven to 350°. Add the cooked spaghetti to the skillet and toss well. Cook, stirring occasionally, until the pasta is lightly browned, about 10 minutes.
3. In a medium bowl, beat the eggs with 1/4 of water and the remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper. Stir in 1/4 cup of the Parmesan cheese and 2 tablespoons of the parsley.
4. Pour the egg mixture over the pasta and stir with a fork to distribute evenly. Cook without stirring until the eggs are set around the edges. Place in the oven and bake until the eggs are set, about 10 minutes.
5. Slide the frittata onto a platter and cut into wedges. Toss together the remaining 1/4 cup Parmesan cheese and 2 tablespoons minced parsley and pass separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
10

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