Italian Spaghetti Frittata
A vibrant Italian-inspired egg dish combining pasta, shrimp, and fresh vegetables for a hearty, flavorful frittata. Perfect for brunch or dinner, it offers a satisfying mix of textures and tastes, featuring the richness of eggs and Parmesan balanced by colorful veggies and succulent shrimp.
Ingredients
Instructions
- Julienne the green pepper and zucchini.
- Slice the yellow onion thinly. Finely chop the garlic.
- Peel the tomatoes; seed and drain them.
- Beat the eggs and Parmesan cheese together.
- In a 12-inch nonstick omelet pan, sauté the green pepper and onion until the onion begins to brown.
- Add the tomatoes and garlic; sauté for 5 to 10 minutes.
- Add the chopped shrimp, zucchini, and drained spaghetti to the pan.
- Toss until well mixed.
- Pour the beaten eggs and Parmesan mixture over the contents in the pan.
- Cook until the eggs begin to set and the mixture browns.
- Slide the frittata onto an oiled plate. Invert the pan over the frittata, flip it over, and fry on the other side until brown.
Tips & Substitutions
For a more vibrant frittata, consider adding fresh herbs like basil or parsley. If you don't have shrimp, diced cooked chicken or even sautéed mushrooms can be great substitutes. Make sure the spaghetti is well-drained to avoid excess moisture. For an extra flavor boost, try adding a splash of lemon juice or zest before serving.
Serving Suggestions
This Italian Spaghetti Frittata is perfect for brunch or a light dinner. Serve it alongside a fresh garden salad or some garlic bread for a complete meal. It also pairs beautifully with Pasta Seafood Salad for a delightful spread. Garnish with extra Parmesan or fresh herbs for added flavor.
Storage & Reheating
Store any leftover frittata in an airtight container in the refrigerator for up to three days. To reheat, place slices in a skillet over medium heat for a few minutes until warmed through, or use the microwave in short bursts. Enjoy it cold as a quick snack or meal prep option.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Spaghetti Frittata contains roughly 473 calories, with 33g protein, 75g carbohydrates, and 5g fat. It is an excellent source of protein (65% of the Daily Value), vitamin C (31% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1003mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this frittata?
Yes, you can substitute any short pasta like penne or fusilli. Just make sure it's cooked al dente before adding it to the mixture. The key is to ensure the pasta is well-drained so it doesn't make the frittata soggy.
Is this frittata suitable for meal prep?
Absolutely! This frittata can be made ahead of time and stored in the refrigerator, making it a great option for meal prep. Just slice it into portions and reheat when you're ready to eat. It’s also a great way to use up leftover vegetables.
Can I add more vegetables to this recipe?
Definitely! Feel free to incorporate other vegetables like spinach, bell peppers, or even asparagus. Just ensure they are pre-cooked or sautéed before adding to the egg mixture, as this will help them integrate well and enhance the overall flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).