Leftover spaghetti turned into a savory breakfast frittata with sauteed cherry tomatoes, mushrooms and spinach.
I love leftover spaghetti. It always gets eaten the very next day. Nothing wasted. After some inspiration from my friend, Christie from A Kitchen Hoor, she had me thinking of other ways to use my leftovers. The day had come where I had left over spaghetti in the fridge. I wasn’t prepared for Christie’s recipe so I just winged it with what I had and here is what I came up with.
I could have just stopped here and devoured the whole plate. But it was 7am and I was meeting with my taste testers for coffee in an hour.
Left Over Spaghetti Frittata
1 Tbs butter
1 tsp minced garlic
10 cherry tomatoes sliced in half
1 cup baby bella mushrooms
1 1/2 cup cooked left over spaghetti noodles
handful of spinach leaves, torn
4 heaping tablespoons of left over spaghetti sauce. (My sauce has ground beef in it)
8 eggs, beaten
Salt & Pepper to taste
4 oz. shredded Italian Cheese blend
Melt butter in a pan on medium heat. Add garlic and stir.
Add cherry tomatoes and mushrooms and saute for about 3 minutes.
Generously butter a 9.5 inch Pie Plate.<— Link to the pie plate used in this post.
Spread spaghetti out in the pie plate so it is evenly distributed.
Pour sauteed tomato mixture over the top.
Add in the spinach leaves and spaghetti sauce.
Pour in eggs
Salt and Pepper to taste.
Stir the mixture until the eggs are evenly distributed and well combined with the other ingredients.
Sprinkle cheese on the top and gently stir so the cheese is in the mixture and not laying on top.
Bake at 350F for 30 minutes.