If you’ve never tried pasta in a frittata, make this recipe. It is total comfort food, great after a long day outside. Gluten and dairy free substitutions included.
About 4 cups cooked spaghetti or other pasta – we used Barilla gluten free spaghetti
1 onion, chopped
1 clove of garlic, minced
4 large eggs
½ cup milk or plant milk
½ -3/4 cup shredded mozzarella cheese or dairy free cheese, plus more for topping
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper to taste
½ cup pasta sauce
Preheat oven to 400F
In a large ovenproof nonstick skillet, heat a generous splash of olive oil over medium heat. Add onions and cook, stirring occasionally, until starting to soften. Add garlic and cook for another 3 or 4 minutes, until onions and garlic are starting to brown and carmelize. Transfer to a large bowl and let cool slightly. Wipe out the pan if desired.
Whisk eggs and milk in the large bowl with onions. Stir in the cheese, parsley, basil, oregano, salt and pepper. Add the pasta and mix well.
Generously grease or spray skillet and place over medium heat. Pour in the egg mixture and tilt the pan to even things out. You want the pasta as evenly distributed as possible. Cook until the bottom is becoming solid, about 4 or 5 minutes. Remove from heat.
Carefully pour pasta sauce onto top of the frittata and spread with a spoon. Sprinkle with the remaining mozzarella and transfer the skillet to the preheated oven. Bake for 10-15 minutes until frittata is cooked through, cheese is melted, and the top is browning.
*If using dairy free cheese – cook on the stove top until the bottom of the frittata is starting to brown, probably 8 or so miniutes. Transfer to oven and bake for 5-10 minutes or until dairy free cheese is melted. Dairy free cheese will not brown.