Description
A hearty and creative way to transform leftover spaghetti into a rich, cheesy frittata with a crispy base and tender center. Perfect for brunch, dinner, or a satisfying make-ahead meal.
Ingredients
3 eggs
1 cup half and half
1 1/4 cups shredded Parmigiano Reggiano cheese
3 cups cooked and drained spaghetti pasta
1 tablespoon olive oil
1 red bell pepper, cut into 1/2 inch dice
1/4 cup sliced green onions
4 slices smoked turkey, diced and cooked
1 teaspoon salt
1/2 teaspoon pepper
Large pinch cayenne pepper
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in an 8-inch oven-safe non-stick skillet over medium-high heat.
- Add the diced red bell pepper and cook for about 5 minutes until tender.
- In a large bowl, whisk together eggs, half and half, salt, pepper, and cayenne until smooth.
- Add cooked spaghetti, sautéed bell pepper, green onions, smoked turkey, and shredded cheese. Toss to combine evenly.
- Pour the mixture into the skillet and cook over medium-high heat for 3–4 minutes until the bottom is golden brown.
- Transfer the skillet to the oven and bake for 12–15 minutes until the frittata is set.
- Remove from oven and let cool for 2–3 minutes. Run a knife along the edges, invert onto a plate, slice, and serve.
Notes
Substitute smoked turkey with chicken, turkey sausage, or omit for a vegetarian version.
Add vegetables like mushrooms, spinach, or zucchini for extra nutrition.
Try different cheeses such as mozzarella or cheddar for flavor variation.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven or skillet for best texture; microwave for convenience.
Ensure skillet is well-oiled and non-stick to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg
