Bacon, Leek and Spaghetti Frittata Recipe

Photo: Ryan Benyi; Styling: Jen Everett

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.

Yield:

Serves: 6

Recipe from

Recipe Time

Prep: 5 Minutes

Cook: 22 Minutes

Nutritional Information

Calories 200

Fat 10 g

Satfat 3 g

Protein 13 g

Carbohydrate 14 g

Fiber 1 g

Cholesterol 256 mg

Sodium 453 mg

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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

Preparation

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.

September 2013