Pasta frittata

Pasta Frittata


  • 3 ounces goat cheese
  • 10 eggs
  • Parsley
  • 8 ounce spaghetti noodles, cooked and drained
  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 5 ounces baby spinach
  • 1 cup shredded Gouda cheese
  • Salt
  • Pepper


Preheat oven to 350°F.

Melt the butter in a large 12” skillet over medium heat. Sauté the onion and red pepper until they are softened. Stir in the spinach and season it generously with salt and pepper. When the spinach is wilted, mix in the spaghetti and Gouda, making sure the vegetables are evenly distributed.

In a large bowl, whisk the eggs until they are combined. Pour the mixture over the pasta. Top it with goat cheese crumbles. Place the dish in the oven for 20-30 minutes, or until the eggs are set. Garnish it with chopped fresh parsley.

Slide the frittata out of the pan and cut it into large wedges to serve.


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