Créé avec l’IA
Italian Breakfast Spaghetti Frittata
30 min 283 kcal par portion Moyen
Ingrédients
4 Portions
- cooked spaghetti200 g
- large eggs6 pieces
- grated Parmesan cheese60 g
- cherry tomatoes100 g
- baby spinach60 g
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a large bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper until well combined.
- 3
Add the cooked spaghetti, cherry tomatoes (halved), and baby spinach to the egg mixture. Gently toss to combine.
- 4
Heat the olive oil in an oven-safe non-stick skillet over medium heat.
- 5
Pour the spaghetti and egg mixture into the skillet, spreading it evenly.
- 6
Cook on the stovetop for 4-5 minutes, until the edges start to set.
- 7
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
- 8
Remove from the oven and let it cool for a few minutes before slicing.
- 9
Serve warm and enjoy your Italian Breakfast Spaghetti Frittata!
