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.

Recipe by MyRecipes

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Ryan Benyi; Styling: Jen Everett

Recipe Summary

prep:
5 mins
cook:
22 mins
total:
27 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

200 calories; fat 10g; saturated fat 3g; protein 13g; carbohydrates 14g; fiber 1g; cholesterol 256mg; sodium 453mg.