Monday, October 17, 2011

Spaghetti Fritata

Yummy note:  So the secret recipe fairies sent me a new challenge this month, that was to cook something meatless! Our family loves meat, so this was a tricky one! My secret blog for this month's Secret Recipe Club was Kristi from Veggie Converter. What a great site to get ideas for vegetarian or vegan meals! Her site is chalked full of recipes, as Kristi has a New Year's Resolution of cooking meatless every day for an entire year. Woah! What an inspiration to keep up with such a daunting task, but it looks like she has been going strong, so way to keep up the great work, Kristi. Also, she has a great little link here with vegan options if you need a little help. So after narrowing it down to about four dishes... the chili, the zucchini fritters, or the breakfast cups,  I opted for the spaghetti frittata! I made just a few minor changes, and ended up with a delicious crunchy, flavorful, spaghetti frittata. I added some sun-dried tomatoes into the mix, and tossed in some leftover cooked spinach I had, and wow, it made a hearty dish satisfying for all. And what a great recipe! What I loved about this recipe is that it was easy, fast, and great for leftovers! You can easily throw this together in minutes if you have some spaghetti and spinach already in your refrigerator. So why don't you take the challenge and make something vegetarian or vegan today!

Spaghetti Frittata 
Adapted recipe from Veggie Converter

1/4 cup sun-dried tomatoes, diced
1/4 cup cooked spinach, chopped
2 cups cooked spaghetti noodles (about 1/4-1/2 lb of dry spaghetti noodles)
1/4 cup mozzarella/parmesan cheese mixture
1 large egg, beaten (may need an additional egg if mixture seems too dry)
handful or so of french fried onions
1 tsp dried parsley
couple tablespoons olive oil for frying
salt and pepper or additional Italian seasonings to taste

Prepare your noodles, if you are making them right away, sure they are rinsed and drained. In a large bowl, toss together spaghetti, sun-dried tomatoes, about half of your cheese, parsley, and spinach. Next stir in beaten egg and coat ingredients until thoroughly incorporated. At this point, you may want to add in an additional egg, if you think your pasta is not coated well. If all depends on your preference. Next, coat an oven-safe pan with a few tablespoons of olive oil and and toss in noodle mixture. Slightly pat down and spread it out in your pan and begin to fry over medium heat.

Continue frying in fry pan, until the bottom begins to crisp up, probably about 5-7 minutes.

Next top with remaining cheese mixture and a handful of french fried onions. Place your oven-safe fry pan into the broiler and watch the magic happen. :)  The top begins to brown up nicely and the fried onions get crispy. This takes just a few minutes, maybe 5 minutes top to finish. Be careful not to burn your fried onions, so keep a close watch on it. Cut into pieces and enjoy.

For more information or to participate in the Secret Recipe Club, please visit our group's website at


  1. I love how that looks! I normally make frittatas with short pasta but the spaghetti looks so much prettier! Can't wait to try it!

  2. Thank you so much for the kind words, Heather, and I'm so glad you found something you all liked! Your version looks delicious and I love the addition of the sun-dried tomatoes and spinach. Yum!

  3. I have never seen anything like this. This looks really delicious. I've saved it to try out later!

  4. Wow, this really looks good. I'll put it on my long - and on going to-do list :-)

    All the best,

  5. I have never made a fritata, butttt I think I might need to make on this week. Yours looks too delicious! Great SRC post!

    Jenny @ Savour the Senses

  6. Love the idea of a spaghetti fritata - a one dish meal.

  7. We will just love this recipe, it looks very good! Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Corn and Potato Soup

  8. I often make frittata from leftover pasta; just the simple version. I have to remember to put this dish next!

  9. For me, this is the perfect recipe.... pasta, veggies, brown and crispy in spots. What's not to love! Great SRC pick! Hope you'll stop by and see my reveal.


  10. Oops, noticed a spelling typo in your title. I do it all the time!

  11. @ButterYum - I know :( I noticed it first thing this morning and in a frantic I emailed Tina, our linky hostess with my problem, and she mentioned it might do more harm than good to fix the typo. It would potentially loose all linking properties after I change the title, since it reflects that name in the link as well :( so I will live with it for now... :| ah, the Monday brain blooper on too much cold medicine I think!

  12. Sounds like an awesome way to use the random leftover spaghetti we sometimes have. Thanks. Don't tell, but I might add bacon:).

  13. This looks SO good! I didn't eat dinner, so can I have some PLEASE! :-)

    Thanks for being a part of GROUP B: come by and see my frozen breakfast burritos from today's SRC Post.

  14. YumYum :) Looks simple enough but different! Great post!

  15. The spaghetti frittata looks delightful! I should check out Veggie Converter too. My cooking rotation has all of one vegetarian recipe!

  16. Looks wonderful and I know that we'd all enjoy this recipe.

    If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Cook Lisa Cook

  17. This is a delicious dish that my dietitian will kill me if I try it... Just perfect!!

  18. I haven't seen a fritata made with pasta before. I am thinking that this is something I definitely need in my life :-)

  19. Yum! Looks great! Fun to participate in SRC with you!

  20. what a great recipe and challenge! I do not think I could do meat free for a week even :)