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Bacon, Leek and Spaghetti Frittata

Photo: Ryan Benyi; Styling: Jen Everett
Prep time 5 mins
Cook time 22 mins
Yield Serves: 6
Extend the life of leftover spaghetti with this recipe for Bacon, Leek and Spaghetti Frittata. This one-dish meal makes a filling brunch dish or a light supper.

Ingredients

  • 4 slices bacon, chopped
  • 2 large leeks, white parts only, halved lengthwise, cut crosswise into thin slices
  • 1 1/2 cups cooked spaghetti
  • 8 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan

Nutrition Information

  • calories 200
  • fat 10 g
  • satfat 3 g
  • protein 13 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 256 mg
  • sodium 453 mg

How to Make It

  1. Preheat oven to 400°F. Warm an ovenproof nonstick skillet over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes. Remove and drain on paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet and add leeks. Cook, stirring, until softened, about 5 minutes. Return bacon to skillet, add spaghetti and stir.

  2. Season eggs with 1/2 tsp. salt and 1/4 tsp. pepper. Whisk in milk. Pour into skillet and stir. Cook, lifting sides of frittata with a spatula to let eggs flow underneath, until lightly browned around edges, about 5 minutes. Sprinkle Parmesan on top, transfer to oven and bake, uncovered, until firm in the center and lightly browned on top, about 7 minutes. Use a spatula to loosen frittata and slide onto a work surface. Cut into wedges and serve.