Leftover Pasta Frittata Recipe
- Prep Time: 15 Minutes
- Cook Time: 29 Minutes
- Total Time: 44 Minutes
- Yield: 4 servings
Ingredients
- 1 ½ cups Victoria Low Sodium Marinara Sauce, divided
- 8 large eggs
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp unsalted butter
- 1 ½ cups small broccoli florets
- 2 cups packed baby spinach
- 4 oz leftover spaghetti pasta (about 2 cups packed)
- Chopped fresh basil, for garnish
Directions
- In a small pot, heat 1 cup of Victoria Low Sodium Marinara Sauce over low heat until fully heated through, about 3-5 minutes. Keep hot until ready to use.
- Preheat oven to 400°. Beat the eggs, ¼ cup of Victoria Victoria Low Sodium Marinara Sauce, Parmesan, salt and pepper together until combined. In a large 10-inch cast-iron skillet over medium heat, melt butter. Add the broccoli and cook, stirring occasionally until tender, about 4-5 minutes. Stir in the spinach and cook, stirring frequently until wilted, about 1-2 minutes. Add the pasta and cook until fully heated through, about 1-2 minutes.
- Pour the egg mixture into the skillet. Mix gently to combine. Press the mixture into an even layer and dollop with remaining ¼ cup of Victoria Low Sodium Marinara Sauce. Bake until the center is set and light golden-brown, about 10-15 minutes. Top with the basil. Serve with the warmed Victoria Low Sodium Marinara Sauce and enjoy.
