This worked out very nicely for my first foray into a frittata. I used angel hair pasta instead of spaghetti. Next time, I think I'll put some seeded tomato chunks and cut the richness a little bit. Maybe an avocado slice on top. I will make this again!
Bacon, Leek and Spaghetti Frittata
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.
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- Calories: 200
- Fat: 10g
- Saturated fat: 3g
- Protein: 13g
- Carbohydrate: 14g
- Fiber: 1g
- Cholesterol: 256mg
- Sodium: 453mg
- 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
- 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.
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