Like others I was skeptical about the dish. I put my big girl pants on and went for it. This dish well surpassed by expectations. I agree with others zucchini would be a nice addition, but is definitely not necessary. I served with stewed tomatoes that I processed slightly in my mini blender on top.
From EatingWell: March/April 1993
Leftover spaghetti? Try mixing it with eggs for an Italian omelet.
6 Reviews for Spaghetti Frittata
I've made a frittata before, but with diced potatoes instead of the spaghetti. Being diabetic, I was afraid to eat too much, for fear of the potatoes jacking up my blood sugar. But making this recipe with whole-wheat spaghetti not only sounds good, but would be much healthier for me too. I think I'll also add the grated zucchini. I'll definitely be making this recipe!
Made this for dinner tonight, and had some trouble. If you make this, don't make the mistake I did and think the residual oil from the onion was enough for the frittata. I couldn't get it out of the skillet when I tried to flip it, so I broiled it to cook the top side instead and it came out fine. It was great for a little something different, but I would probably add some tomatoes and zucchini like the other folks mentioned. It tasted like it was missing something. Maybe next time I'll cook the tomatoes into it rather than put them on top.
Pretty good! I was actually surprised - I did not have high expectations. Made it pretty much as written, except I used one huge onion (instead of 3 medium), upped the basil b/c there was plenty in my garden, shredded a zucchini and added it to the cooking onion at the last minute (which added some moisture to the end product), and mixed the chopped tomato in when I fried the whole thing. We found it yielded 6 generous servings.