Pasta · ALWAYS FREE
Tomato & pea spaghetti frittata
Cooked spaghetti, peas and tomato set into a golden skillet frittata with Parmesan-style cheese.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 375°F (190°C). Boil spaghetti in unsalted water following the package until just tender, adding frozen peas for the last 2 minutes. Drain, spread on a large plate and cool 10 minutes, tossing once to separate.
- Meanwhile warm olive oil in a 10-inch (25 cm) ovenproof skillet over medium heat. Cook onion 6-8 minutes until soft. Add tomatoes and all juices; cook 5-6 minutes until the liquid thickens and no watery pool remains. Remove from heat and cool 5 minutes.
- Whisk eggs, cheese, salt and pepper in a large bowl. Fold in cooled spaghetti and peas, then spoon into the skillet with the tomato mixture and gently distribute everything evenly. Return to medium-low heat and cook without stirring 3-4 minutes to begin setting the base.
- Transfer the skillet to the oven and bake 15-20 minutes until the center is set and reaches 165°F (74°C). Rest 10 minutes, keeping a heatproof cover on the hot handle as a reminder, then cut six equal wedges. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 291 kcal
- Protein
- 15.5 g
- Total carbohydrate
- 32.1 g
- Total fat
- 10.9 g
- Total sugars
- 4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All measured oil, tomato juice and egg mixture are included. The finished skillet is divided into six equal wedges; cooking-water losses are unmeasured.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Tomato & pea spaghetti frittata: dry enriched wheat spaghetti; beaten eggs without shells; frozen green peas; raw tomatoes; hard Parmesan-style cheese made with vegetarian rennet; olive oil; onion; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
