Pesto Spaghetti Frittata: A Delicious Twist on a Classic Dish

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## Introduction In the world of cooking, there’s nothing quite like finding a new and exciting way to reinvent a classic dish. One such dish that has been given a delicious twist is the Pesto Spaghetti Frittata. This delightful combination of flavors brings together the richness of pesto, the savory goodness of spaghetti, and the light and fluffy texture of a frittata. Whether you’re looking for a hearty breakfast, a quick and easy lunch, or a light supper, this recipe is sure to satisfy your cravings. In this article, we’ll explore the step-by-step process of making a Pesto Spaghetti Frittata, discuss some key ingredients, and provide some helpful tips and variations to make it your own.

Ingredients and Preparation

To make a mouthwatering Pesto Spaghetti Frittata, you’ll need the following ingredients:

• 6 duck eggs (or 8 large chicken eggs as a substitute)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup half-and-half cream
• 1/4 cup ricotta cheese
• 2 tablespoons prepared pesto, plus more for garnish
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend)
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 4 ounces leftover cooked spaghetti pasta

Before you start cooking, it’s important to prepare your ingredients. Whisk together the eggs, Parmesan cheese, half-and-half cream, ricotta cheese, pesto, thyme, salt, and pepper in a large bowl. Next, thaw the frozen mixed vegetables in a microwave-safe bowl by cooking them on high for 4 to 5 minutes. Drain the vegetables well and set them aside. Finally, mince the garlic cloves and cook your spaghetti pasta according to package instructions. Once the spaghetti is cooked, drain it and set it aside as well.

Cooking Instructions

Now that your ingredients are prepped and ready, it’s time to start cooking your Pesto Spaghetti Frittata. Follow these step-by-step instructions:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In an ovenproof nonstick skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, which usually takes about 1 minute.
3. Add the thawed and drained mixed vegetables to the skillet and toss them to coat them in the garlic-infused butter. Cook them for a few minutes until they are heated through.
4. Pour half of the prepared egg mixture into the skillet, making sure to distribute it evenly. Then, add the cooked spaghetti to the remaining egg mixture and toss until the spaghetti is well-coated.
5. Pour the egg-coated spaghetti into the skillet with the vegetables and egg mixture. Cook the frittata for about 5 minutes on the stovetop.
6. Transfer the skillet to the preheated oven and bake the frittata for approximately 25 minutes, or until the eggs are firm and the top is golden brown.
7. Once the frittata is cooked, remove it from the oven and let it cool for a few minutes. Cut it into wedges and serve with an additional dollop of pesto if desired.

Tips and Variations

To make your Pesto Spaghetti Frittata even more delicious, consider these tips and variations:

1. Experiment with different types of pesto. Traditional basil pesto is a classic choice, but you can also try sun-dried tomato pesto, spinach pesto, or even a homemade pesto using your favorite herbs and nuts.
2. Add extra vegetables. While the recipe calls for a frozen vegetable blend, feel free to include your favorite fresh vegetables as well. Bell peppers, mushrooms, or spinach would make wonderful additions.
3. Customize the cheese. If you’re not a fan of Parmesan or ricotta cheese, substitute them with your preferred cheeses. Goat cheese, feta, or mozzarella would all work well in this dish.
4. Make it gluten-free. If you’re following a gluten-free diet, use gluten-free spaghetti or replace it with spiralized zucchini noodles for a healthier twist.
5. Serve it with a side salad. Accompany your Pesto Spaghetti Frittata with a fresh green salad dressed with a light vinaigrette for a complete and balanced meal.

Nutritional Information

Here’s the nutritional breakdown per serving of Pesto Spaghetti Frittata:

• Calories: 236
• Fat: 14g
• Carbohydrates: 13g
• Protein: 15g
• Fiber: 3g
• Sodium: 449mg
• Vitamin C: 24mg
• Calcium: 207mg
• Iron: 2mg
• Potassium: 333mg

Please note that the nutrient information is based on available data and may vary depending on the specific brands and quantities of ingredients used.