Pesto Spaghetti Frittata
This pesto spaghetti frittata is a terrific way to use leftover spaghetti. Easily made with frozen mixed vegetables and prepared pesto, it is perfect for breakfast, brunch or a light supper.
Ingredients
- 6 duck eggs
- 1/2 cup shredded Parmesan cheese
- 1/4 cup half-and-half cream
- 1/4 cup ricotta cheese
- 2 tablespoons prepared pesto plus more for garnish
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound frozen mixed carrots broccoli, zucchini, and cauliflower (such as Normandy® blend)
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 4 ounces leftover cooked spaghetti pasta
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.
- Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.
- Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.
- 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.
- 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.
Notes
From the Editor:
Duck eggs can be found at farmer's markets. They are larger than chicken eggs, and the yolks are proportionately larger, so they are more rich. You'll need about 8 large chicken eggs to substitute for 6 duck eggs.