Food on the Hill: Spaghetti Frittata

This Weeks Recipe: Spaghetti Frittata


Photo by Sue York/


3 cups of cooked spaghetti noodles (good way to use leftover noodles)
1 ½ cups of frozen onion and pepper mixture
2 tablespoons of butter
5-6 eggs
6 tablespoons of Parmesan cheese
Salt and pepper

Fry the onion and pepper mixture with the butter until the veggies are softer.

Photo by Sue York/
Cool this mixture down.

In a mixing bowl, mix together the eggs and cheese. Add the cooked spaghetti, and cooled onion /pepper mixture, mix again.

Photo by Sue York/

Spray a non-stick fry pan with vegetable spray, and bring it to a medium temperature.  Place the egg mixture into the fry pan and lower the temperature to Medium-low. Salt and pepper the top.

Photo by Sue York/

Do not mix the egg mixture once it has been in the pan for over 30 seconds. Keep checking the bottom of the eggs to make sure they are not burning by just lifting the edge of the frittata.

When the bottom of the frittata starts to get a little golden, place a plate over the top of the fry pan.

Photo by Sue York/

In one motion flip it onto the plate.  Slide the uncooked side back in the pan.

Photo by Sue York/

Fry on low until the frittata is cooked.

This can be eaten warm or at room temperature.
Spaghetti Frittata
Photo by Sue York/




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