Zutaten für Pasta Frittata
- 1 tablespoon olive oil
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 6 large eggs
- 1/4 cup milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked spaghetti
- 1/2 cup shredded Muenster or Swiss cheese
- 1/2 cup diced tomatoes
- 4 slices cooked bacon (crumbled)
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Zubereitung von Pasta Frittata
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in an oven-safe 10-inch skillet over medium heat.
- Add 1/2 cup chopped green bell pepper, 1/2 cup chopped onion, and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/3 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried basil, and 1/4 teaspoon dried oregano.
- Gently stir in 2 cups cooked spaghetti.
- Pour the egg mixture into the skillet with the vegetables.
- Arrange the pasta evenly in the skillet.
- Cook over medium heat for 5-8 minutes, gently lifting the edges to allow uncooked egg to flow underneath, until almost set but still moist.
- Top with 1/2 cup diced tomatoes, 4 slices cooked bacon (crumbled), and 1/2 cup shredded Muenster or Swiss cheese.
- If your skillet isn't oven-safe, cover the handle with heavy-duty aluminum foil.
- Bake for 10-12 minutes, or until the frittata is puffed, set, and golden brown.
- Let sit for 5 minutes before slicing into wedges.
- Serve immediately. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
35g
Carbs
3g
