Spaghetti Veggie Frittata

Packed with fresh veggies, creamy cheese, and hearty pasta, this dish comes together in minutes and bakes to perfection in the oven. It’s a family-friendly meal you can enjoy hot for dinner or chilled for a grab-and-go lunch the next day.

Print Recipe

Spaghetti Veggie Frittata

Why You'll Love This Spaghetti Veggie Frittata Recipe

• Fast Prep Time: Ready for the oven in about 15 minutes

• Uses Leftover Pasta: A smart way to give yesterday’s spaghetti a new life

• One-Pan Wonder : Fewer dishes means less cleanup at the end of a busy day

• Make-Ahead Friendly: Bake it in advance and enjoy it throughout the week

• Versatile for Any Meal: Works for breakfast, lunch, or dinner

• Kid-Approved: The cheesy pasta base is a hit with even picky eaters

• Nutritious and Balanced: Combines protein, carbs, and veggies in one slice

• Budget-Friendly: Uses pantry staples and affordable ingredients

• Perfect for Meal Prep: Stores well in the fridge and reheats beautifully

  
  

Baking Tips & Tricks

• Grease your skillet well to prevent sticking and ensure easy slicing of the spaghetti veggie frittata

• Pre-cook vegetables with high water content like zucchini or spinach so the frittata sets properly

• Whisk eggs thoroughly to get an even, fluffy texture

• Don’t overbake—remove when the center is just set; it will finish cooking from residual heat

• Let it rest for 5–10 minutes before slicing so it holds together beautifully

Spaghetti Veggie Frittata Recipe

Prep: 20 mins. | Cook: 35 mins. | Serves: 6 to 8

Ingredients

• 2 c. spaghetti, cooked and drained

• 8 large eggs

• 1/2 c. milk or heavy cream

• 1 c. parmesan cheese

• 1 T. olive oil

• 1 small onion, finely chopped

• 1/3 c. bell pepper, chopped

• 1 clove garlic, finely chopped

• ½ c cherry tomato, halved

• ¼ c. crumbled feta cheese

• Salt/pepper to taste

• 2 T fresh basil or parsley, chopped for garnish

Let's Get Started!

1. Preheat oven to 350 degrees F. Cook the spaghetti according to the package instructions until it is al dente. Drain and set aside.

2. In a large bowl, whisk the eggs and heavy cream.

3. Add in the cheese, then stir to combine.

4. In a large ovenproof skillet, heat the olive oil over a medium heat. Add the onion, bell pepper, garlic and salt. Cook until the onion is translucent (about 5 mins). Add the cherry tomatoes and cook for about 2 minutes, stirring frequently. Then add the cooked spaghetti to the pan and mix well.

5. Turn off the heat and pour the egg mixture over the spaghetti mixture, ensuring that it is evenly distributed.

6. Place the skillet in the oven and bake for 15 to 20 minutes, until set. Slice into wedges and serve hot or at room temperature.

.