Can’t say I was looking forward to this dish.  I just couldn’t wrap myself around the idea of adding spaghetti with my much loved frittata.   Maybe that kind of thinking sabotaged the recipe right from the start. 

I thought about subbing rice for the pasta but I didn’t.  It was “go right by the book” (well, almost) this week.   So I stayed true to Ellie and made the dish as written with one exception:   I used diced tomatoes with green chilies in place of the marinara sauce because I didn’t have any marinara sauce.  A minor over sight while grocery shopping.  Ted wasn’t home for dinner on this particular night so the recipe review is limited to my opinion.

This week’s pick was chosen by Marthe of Culinary Delights.  A fitting name for such a delightful blog site.   The second part of the dinner was Salad Presto.  Skipped that and simply added mixed field greens with cherry tomatoes drizzled with a little zesty Italian dressing.   Truth be told, I didn’t even notice there was  salad recipe to go with the frittata until I was writing this post.  Must have left my head in Florida.

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Ellie’s recipe for Spaghetti Frittata – serves 6  *The recipe below is with my very minor adjustments. 

Ingredients

  • 3 whole eggs beaten with 5 egg whites (Ellie used 10 eggs, 1/2 whites and 1/2 whole eggs)
  • 1 tablespoon olive oil
  • 1 small onion, sliced thinly into half moons
  • 1 bunch fresh spinach (about 1/2 a bag) washed and dried
  • 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
  • 1 tsp garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup cooked whole-wheat spaghetti tossed with 1, 14.5 oz can diced tomatoes with green chilies
  • 1/3 cup grated Parmesan cheese.
  • Directions

In a medium bowl mix the eggs and set aside.

Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.

Preheat the broiler. Sprinkle the top of the frittata with the Parmesan and place under the broiler. Cook until the top is set and golden brown, 2 to 3 minutes. Cut into 6 wedges and serve.

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I wasn’t thrilled with this recipe.  It had a bitter taste to it. Could it have been the spinach?  or maybe the whole wheat pasta? Not sure but I think I’ll stick to my old faithful way of enjoying frittata.

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Marthe, even though we weren’t head over heels for the spaghetti frittata, you did pick one of our favorite easy meals with tons of healthy goodness and flavor.  We just love frittata and will continue trying new ways to enjoy it.  Thanks for picking this one and the opportunity to experiment.

Joanne

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