CookPal AI
Pesto Spaghetti Frittata

Pesto Spaghetti Frittata

Cost $10, save $8

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Dairy

    • 🧀 1/2 cup shredded Parmesan cheese
    • 1/4 cup half-and-half cream
    • 🧀 1/4 cup ricotta cheese

  • Sauces & Seasonings

    • 2 tablespoons pesto, plus more for garnish
    • 1 teaspoon thyme leaves
    • 🧂 1/2 teaspoon salt
    • 1/4 teaspoon pepper

  • Vegetables

    • 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower

  • Staples

    • 🧈 1 tablespoon unsalted butter
    • 🧄 2 cloves garlic, minced

  • Others

    • 🍝 4 ounces cooked spaghetti

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.

3

Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.

4

Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.

5

Pour half of egg mixture into the skillet. Toss cooked spaghetti with remaining egg mixture. Pour egg-coated pasta into the skillet. Cook 5 minutes.

6

Bake in the skillet in the preheated oven until eggs are firm, about 25 minutes. Remove, cut into wedges, and serve with more pesto if desired.

NUTRIENTS

Per 1 serving

🔥

236

Calories

  • 15
    Protein
  • 13
    Carbs
  • 14
    Fats

💡 Make use of leftover spaghetti for this recipe to save preparation time and minimize waste.For a stronger flavor, use freshly grated Parmesan cheese instead of pre-shredded.Ensure vegetables are well-drained to avoid excess moisture in the frittata.Serve with a side salad to make the meal more balanced and nutrient-rich.