Spaghetti, Bacon and Broccoli Skillet Frittata
Frittata is a great way to use up leftovers, and that includes pasta to add texture. Any type of pasta can be used. Get creative and use this recipe to customize your own creation. Serve it warm or cooled for lunch or brunch, it also travels well in lunchboxes.
30 mins total time
15 mins active time
- 1 tsp kosher salt
plus extra to season
- 4 oz spaghetti
- 8 oz broccoli
- 7 large eggs
- 1½ cups (4¼ oz) grated parmesan cheese
- Freshly ground black pepper
- 1 tbsp olive oil
- 1 yellow onion
- 8 oz bacon slices
cut into ½-inch strips
- Parmesan cheese
- 1Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Meanwhile, continue to the next step. Once the pasta is ready, drain. Rinse under cold water to cool and drain well.
- 2Cut the broccoli into small florets. Trim the stalks into approximately ¼-inch pieces and set aside.
- 3Insert the wire rack into position 6. Meanwhile, continue to the next step.
- 4Whisk the eggs in a large bowl, add the parmesan, salt and pepper and whisk to combine. Add the pasta and stir.
- 5Place a 10-inch cast iron skillet over high heat. Add the oil and swirl to coat the base and side. Add the onion and cook, stirring for 2 minutes, or until the onion starts to soften. Add the bacon and broccoli and cook, stirring for 2 minutes, or until the bacon begins to render.
- 6Pour the spaghetti mixture into the skillet, spreading out. Cook, without stirring, for 2 minutes, or until the egg starts to set.
- 7Place the skillet in the oven and start Autopilot.
- 8The frittata should be golden and set. If not, give it a bit more.
- 9Transfer the skillet to a wire rack to cool for 5 minutes.
- 10Top with parmesan and serve.