It must be my obsession of pasta that makes me attracted to dishes like this. Dishes that use pasta in random, unexpected ways. Although I had never made one until now, I love the idea of a pasta pie or pasta frittatas – dishes that I’m sure came out of the necessity of using leftover cooked spaghetti.
While the idea of baking pasta into a frittata seems low-country, it turns out surprisingly tasty and elegant. In fact, I like the texture of this better than an all-egg frittata – it seems somehow lighter (fewer eggs used?). The pasta gets nice and toasted on the bottom, almost acting like a crust for the filling.
Finally, the flavors are superb. Fresh baby spinach, feta cheese, lemon and basil – the yellows and greens create a spring/summer-like sensation that is full of sunshine.
Adapted from In Sock Monkey Slippers.
Spinach and Lemon Spaghetti Frittata with Feta and Basil
- 6 eggs
- 1/2 c. milk
- zest and juice of 1 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp EVOO
- 1 c. cooked spaghetti or capellini, coarsely chopped
- 1 c. baby spinach, chopped
- 1/4 c. crumbled feta cheese
- 4 T fresh basil, cut into strips
Preheat oven to 400.
Whisk together eggs, milk, lemon zest, lemon juice, salt and pepper. Set aside.
In large oven-safe nonstick skillet, heat olive oil over medium-low and add spaghetti. Add spinach on top of pasta, in even layer. Pour egg mixture over the spinach and spaghetti and tilt pan so eggs are evenly distributed. Simmer 3-5 min, until eggs begin to firm up around the edges. Sprinkle feta evenly across the top.
Place skillet in oven and bake for 8-10 min, until center is set.
Allow to cool 5 minutes, then slide a spatula around edges and under, to move the frittata onto a cutting board or serving platter.
Mine stayed together just fine. Sprinkle with coarse sea salt, pepper and fresh basil. Cut into wedges.
Can you see the little pieces of pasta peeking out from the bottom?