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
- duck eggs: 6 piece
- Parmesan cheese: 0.5 cup (shredded)
- half-and-half cream: 0.25 cup
- ricotta cheese: 0.25 cup
- prepared pesto: 2 Tbsp (for garnish)
- thyme leaves: 1 tsp (fresh)
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend): 1 pound
- unsalted butter: 1 Tbsp
- garlic: 2 clove (minced)
- ounces leftover cooked spaghetti pasta: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.
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Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.
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Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.
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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.
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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. 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.
