Pesto Spaghetti Frittata: A Delicious and Easy Recipe
Are you looking for a quick, easy, and delicious meal that’s perfect for breakfast, lunch, or dinner? Look no further than the Pesto Spaghetti Frittata! This recipe is a delightful twist on the classic frittata, incorporating leftover spaghetti and vibrant pesto for a flavorful and satisfying dish. It’s a fantastic way to use up leftover pasta and create something entirely new and exciting. This recipe is versatile, allowing you to adapt it to your own preferences by adding different vegetables, cheeses, or meats. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is simple enough to follow and guaranteed to impress.
## Why You’ll Love This Recipe
The Pesto Spaghetti Frittata is more than just a way to use leftovers; it’s a culinary adventure that offers a multitude of benefits:
* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights or impromptu brunch gatherings.
* **Versatile:** Feel free to customize the recipe with your favorite ingredients. Add chopped vegetables like bell peppers, zucchini, or spinach, or incorporate different cheeses like mozzarella, Parmesan, or Gruyere. You can even add cooked meats like bacon, sausage, or ham.
* **Budget-Friendly:** Using leftover spaghetti makes this a cost-effective meal.
* **Delicious:** The combination of eggs, pasta, pesto, and cheese creates a symphony of flavors that is both comforting and satisfying.
* **Perfect for Leftovers:** This is the ultimate recipe for using up leftover spaghetti, reducing food waste and creating a brand new meal.
* **Impressive Presentation:** The frittata looks beautiful when sliced and served, making it suitable for both casual and more formal occasions.
## Ingredients You’ll Need
Before you start cooking, gather the following ingredients:
* **6 large eggs:** These form the base of the frittata, providing structure and richness.
* **1/4 cup milk or cream:** Adds moisture and creaminess to the eggs.
* **1/4 cup grated Parmesan cheese:** Contributes a salty, savory flavor and helps bind the frittata.
* **1 cup cooked spaghetti:** Leftover spaghetti is ideal, but you can cook fresh spaghetti if needed. Make sure the spaghetti is cooled before adding it to the egg mixture.
* **1/4 cup pesto:** Use store-bought or homemade pesto for a burst of fresh, herbaceous flavor. Basil pesto is the most traditional, but you can experiment with other pesto varieties like sun-dried tomato pesto or arugula pesto.
* **1/4 cup chopped cherry tomatoes (optional):** Adds sweetness and visual appeal.
* **Salt and pepper to taste:** Season the frittata to your liking.
* **2 tablespoons olive oil:** Used for cooking the frittata in the skillet.
## Step-by-Step Instructions
Follow these simple steps to create your own delicious Pesto Spaghetti Frittata:
**Step 1: Prepare the Egg Mixture**
In a medium bowl, whisk together the eggs, milk or cream, and Parmesan cheese. Season with salt and pepper to taste. Be careful not to over-season, as the pesto and Parmesan cheese already contain salt.
**Step 2: Combine Ingredients**
Add the cooked spaghetti and pesto to the egg mixture. Gently toss to combine, ensuring that the spaghetti is evenly coated with the pesto and egg mixture. If using, add the chopped cherry tomatoes.
**Step 3: Cook the Frittata**
Heat the olive oil in a 9-inch oven-safe skillet over medium heat. Make sure the skillet is well-seasoned or non-stick to prevent the frittata from sticking. Once the oil is hot, pour the spaghetti and egg mixture into the skillet.
**Step 4: Cook on the Stovetop**
Cook the frittata on the stovetop for about 5-7 minutes, or until the edges are set and the bottom is lightly golden brown. You can gently lift the edges of the frittata with a spatula to check for doneness.
**Step 5: Bake in the Oven**
Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 10-15 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
**Step 6: Let it Cool and Serve**
Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. This allows the frittata to set properly and makes it easier to slice. You can serve the frittata warm or at room temperature.
## Tips and Variations
* **Add Vegetables:** Enhance the frittata with chopped vegetables like bell peppers, zucchini, spinach, or mushrooms. Sauté the vegetables before adding them to the egg mixture.
* **Use Different Cheeses:** Experiment with different cheeses like mozzarella, Gruyere, or feta for a unique flavor profile.
* **Add Meat:** Incorporate cooked meats like bacon, sausage, ham, or shredded chicken for a heartier frittata.
* **Make it Spicy:** Add a pinch of red pepper flakes to the egg mixture for a touch of heat.
* **Use Different Pesto:** Try using sun-dried tomato pesto, arugula pesto, or kale pesto for a different flavor twist.
* **Make it Ahead:** The frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
* **Individual Frittatas:** For individual servings, bake the frittata in muffin tins. Reduce the baking time accordingly.
* **Fresh Herbs:** Sprinkle fresh basil, parsley, or chives over the finished frittata for added flavor and visual appeal.
## Serving Suggestions
The Pesto Spaghetti Frittata is a versatile dish that can be served in a variety of ways:
* **Breakfast or Brunch:** Serve it with a side of fresh fruit, yogurt, or toast.
* **Lunch:** Pack a slice of frittata for a satisfying and portable lunch.
* **Dinner:** Serve it with a side salad or roasted vegetables for a complete and balanced meal.
* **Appetizer:** Cut the frittata into small squares and serve it as an appetizer at a party or gathering.
* **Picnic:** The frittata is perfect for picnics, as it travels well and can be eaten cold or at room temperature.
## Storing Leftovers
Leftover Pesto Spaghetti Frittata can be stored in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two, or bake it in the oven at 350°F (175°C) until heated through.
## Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on ingredients)
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 20-30g
## Conclusion
The Pesto Spaghetti Frittata is a delicious, easy, and versatile recipe that is perfect for any occasion. Whether you’re looking for a quick weeknight meal, a brunch dish to impress your guests, or a way to use up leftover spaghetti, this frittata is sure to be a hit. So, gather your ingredients, follow the simple steps, and enjoy the delightful flavors of this Italian-inspired dish! Don’t be afraid to experiment with different ingredients and variations to create your own signature Pesto Spaghetti Frittata.
## Recipe Card
**Pesto Spaghetti Frittata**
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Servings:** 4-6
**Ingredients:**
* 6 large eggs
* 1/4 cup milk or cream
* 1/4 cup grated Parmesan cheese
* 1 cup cooked spaghetti
* 1/4 cup pesto
* 1/4 cup chopped cherry tomatoes (optional)
* Salt and pepper to taste
* 2 tablespoons olive oil
**Instructions:**
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the eggs, milk or cream, and Parmesan cheese. Season with salt and pepper to taste.
3. Add the cooked spaghetti and pesto to the egg mixture. Gently toss to combine. Add cherry tomatoes, if using.
4. Heat the olive oil in a 9-inch oven-safe skillet over medium heat.
5. Pour the spaghetti and egg mixture into the skillet.
6. Cook on the stovetop for 5-7 minutes, or until the edges are set and the bottom is lightly golden brown.
7. Transfer the skillet to the preheated oven.
8. Bake for 10-15 minutes, or until the frittata is set in the center and lightly golden brown on top.
9. Let cool for a few minutes before slicing and serving.
**Enjoy!**