Tag Archives: frittata

Spinach and Lemon Spaghetti Frittata

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?

I love how golden and slightly crunchy the “crust” became. Just wonderful – the spinach adds body, and that feta becomes creamy and lemony all on its own – wonderful additions to eggs.
This would be a wonderful Sunday brunch entree.
Enjoy, friends! xoxo

Smoked Salmon and Goat Cheese Frittata

More smoked salmon! Back when I sent Grant to the store to get smoked salmon, he was confronted with too many choices, so bought one of each. My point is we had a lot of smoked salmon to use – this easy recipe was a great way to do that.

I also had goat cheese left over, so I combined the two into a delicious frittata – I love the way eggs allow you to use up whatever is in your fridge! Most frittata recipes call for 12 eggs, but I only had 5 … so mine was thinner than normal – honestly, who cares? Let’s just call it healthier.

The combination of salmon, goat cheese and green onions (and chives!) was lovely and we enjoyed wide wedges served with juicy peach slices.

Smoked Salmon and Goat Cheese Frittata


  • 5 eggs, beaten with 1/4 c. milk or cream
  • 4 oz. smoked salmon, pulled into pieces
  • 3-4 oz. fresh goat cheese, crumbled
  • 1 medium yellow onion, diced
  • 3 scallions, chopped
  • 1 T butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh chopped chives, for garnish

Preheat oven to 350. Heat large nonstick, oven-proof skillet over medium. Add butter. When sizzling, add onions and cook until translucent, 5 min.

In large bowl (that you perhaps have your eggs and cream in), mix in salt, pepper, salmon, goat cheese, green onions. Pour mixture over onions. Place pan in oven and bake until puffed and cooked through – 40-50 min.

You can serve directly from the pan, or slide the whole thing out and cut on a cutting board. Sprinkle slices with chopped chives.

Enjoy, friends! xoxo

Mini frittatas with andouille and spring onion

Whenever I have a brunch, I feel it’s important to bring something with eggs and possibly meat. Mini frittatas are a nice way to make individually portioned eggs pumped up with smoky andouille sausage, tomato, spring onion, parsley and finally melted Jack cheese.

I don’t really have a recipe for these because I just mixed a bunch of stuff in a bowl and then poured it into greased nonstick muffin tins (note: the eggs will cement to the sides if you don’t use nonstick, I even recommend muffin papers to be extra clean).

Multiple people have asked for the recipe, so I give you…

Mini Frittatas with Andouille and Spring Onion

Makes 24 frittatas


  • 12 eggs
  • 1/2 c. milk or cream
  • 1 c. sliced andouille sausage
  • 2 medium tomatoes, chopped
  • 3 spring onions or 4 green onions, chopped
  • 3 T chopped parsley
  • 1 c. Jack cheese
  • Cooking spray
  • EVOO
  • Salt and pepper

Heat oven to 375. Grease muffin pans.

Whisk eggs with milk in large bowl, set aside.

In medium saute pan over medium heat, add olive oil. Then add sausage, browning, 3-4 min. Add spring onions and stir until translucent. Add mixture to eggs. Stir in tomatoes and parsley. Season to taste with S&P.

Pour frittata mixture into muffin tins almost to the brim, then top with shredded cheese. Bake until set and the cheese is lightly browned, 20-30 min. Cool 5 min. in pans, then finish cooling on wire rack. Can be made ahead and warmed in the oven before serving.

I sprinkled chopped chives over mine after plating. I promise these will be a big hit!

Enjoy, friends. xoxo

Leek, prosciutto and goat cheese frittata

My perfect morning would go something like this: waking up to sun streaming through the blinds with a cat stretched at my feet; quietly walking down the hall so as not to wake the boy, cat trotting behind me; putting on a pot of coffee and opening the sun-room shades so my little prisms can reflect rainbows in my perfectly clean and tidy living room. While the cat chases the dancing rainbows, I would curl up on the couch with my hazelnut-scented coffee and watch my favorite Food Network shows, taking breaks to read lifestyle porn in my new Pottery Barn catalogs.

My favorite place to sit on the couch is in the corner, where the two sides hold me like a big, strong man. 🙂 It occurs to me that my ideal couch feels as comfortable as the soft embrace of a loved one.

Now, my house is never perfectly tidy and clean, but I can still enjoy the early-morning quiet with a yummy breakfast. Quiches and frittatas are perfect because you can add all your favorite flavors with eggs, and voila, you have a whole meal. I recently made one with leeks (a very underappreciated vegetable), thin slices of prosciutto, goat cheese and Gruyere. Sun-dried tomatoes and bacon would also be good, but I recommend the leeks for their delicate flavor that adds a bit of onion taste, and the goat cheese because it has a tangy, creamy bite that goes well with any other cheese, such as the fabulous Gruyere.

I do not have a nonstick skillet that can go in the oven, so I just used my cast-iron. A bit more work cleaning up, but it cooked the frittata beautifully. Just use your largest skillet that can go from stovetop to oven. This recipe is adapted from Cook’s Illustrated.

Leek, prosciutto, goat cheese frittata


  • 12 large eggs
  • 3 T milk or cream
  • kosher salt and pepper
  • 2 T unsalted butter
  • 3 leeks, white and light green parts halved, thoroughly cleaned and cut into thin slices
  • 3 oz thinly sliced prosciutto, cut into strips
  • Handful fresh parsley, chopped
  • 4 oz. goat cheese, crumbled with your fingers
  • 4 oz. Gruyere cheese, or any other hard cheese, grated (use whatever is in your fridge)

Adjust oven rack to upper-middle position and preheat broiler.

Whisk eggs, milk, 1/2 tsp salt and 1/4 tsp pepper in bowl. Set aside.

Heat butter in skillet over medium until foaming subsides. Add leeks and 1/4 tsp salt, reduce heat to low and cook, covered, until soft, stirring occasionally. Eight to 10 min. Grate in a pinch of fresh nutmeg, if you have it (leeks love nutmeg). Stir in prosciutto, half the goat cheese, parsley and eggs, stirring to distribute evenly. Use spatula to scrap up from the bottom until large curds have formed and the spatula leaves a wake, but eggs are still very wet, about 3-4 min. Shake skillet to distribute eggs evenly, let cook 30 more seconds.

Top with remaining goat cheese and Gruyere, then slide into oven. Cook until surface has puffed and is starting to brown, 4-5 min. Eggs should be slightly wet, but cooked. Remove from oven and let stand for 5 more min. Slice and serve!

No matter what makes YOU happy in the morning, a satisfying breakfast will help get you there. Promise.

Enjoy, friends! xoxo