Serves 5
240 cal · 30 min
Pasta Frittata with Peas
Recipe GLPRef3884a132890f
A wholesome skillet dish combining cooked pasta with beaten eggs, cheese, and peas, baked until set and golden. Perfect for breakfast, brunch, or a light dinner. The tender pasta, creamy eggs, and sweet peas create a satisfying one-pan meal that serves five generously.
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Ingredients
4 ounces whole grain spaghetti
4 large eggs
2/3 cup shredded cheese
1 cup frozen peas, thawed
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash of nutmeg, optional
Directions
Bring a large pot of salted water to a boil. Cook the whole grain spaghetti according to package directions until just tender. Drain well and set aside.
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or 8x8-inch square baking dish.
In a large mixing bowl, gently beat the eggs until the whites and yolks are evenly combined. Stir in the salt, black pepper, and nutmeg if using.
Add the cooked spaghetti, shredded cheese, and thawed peas to the egg mixture. Toss gently until all ingredients are evenly distributed throughout.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 18 to 22 minutes, until the frittata is set and the edges are lightly golden. The center should not jiggle when gently shaken. Remove from the oven and let cool for 2 to 3 minutes before serving.
