This frittata is made with cooked spaghetti, fresh spinach and feta cheese for a vaguely Greek effect. Switch the spaghetti to diced cooked potatoes and switch the feta to cheddar, and it’s a whole other recipe. Mess around and discover your own personal favourite.
3 tbsp olive oil
1 small onion, chopped
1/2 medium red or green sweet pepper, chopped (red is prettier)
1 garlic clove, minced
2 cups baby spinach leaves
1 1/2 cups cooked spaghetti, or angel hair pasta (leftover is fine)
6 eggs, beaten
1 tsp salt
1/4 tsp black pepper
1 cup crumbled feta
Measure 2 tbsp (25 mL) of the olive oil into a 10 in. (25 cm) non-stick skillet. Place over medium heat and add the onion, red or green pepper and garlic. Cook, stirring, for about 5 minutes, or until vegetables are softened. Stir in the spinach and continue to cook for just 1 or 2 minutes, until spinach is wilted. Dump the veggies into a large mixing bowl. Add the cooked pasta, eggs, salt, black pepper and 1/2 cup (125 mL) feta cheese. Toss until combined. Don’t worry if the spaghetti clumps up – it’ll all work out in the pan.
Add the remaining 1 tbsp (15 mL) olive oil to the skillet and place it over medium-low heat. Transfer the egg mixture to the preheated pan and pat everything down into an even layer. Lower the heat to low and cook, without stirring, for 15 to 20 minutes, or until the frittata is set around the edges and lightly browned on the bottom.
Meanwhile, preheat the broiler element of the oven. Sprinkle the remaining feta cheese overtop the frittata and place it under the broiler until the top is lightly browned and sizzling and eggs are set, about 2 to 4 minutes. Loosen the edges of the frittata and slide out onto a serving plate. Cut into wedges to serve.
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