Bacon, Leek and Spaghetti Frittata

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
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Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 10g
  • Saturated fat: 3g
  • Protein: 13g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 256mg
  • Sodium: 453mg

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. 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. 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.
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