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    How To Make A Spaghetti Frittata With Vidalia Onion, Spinach, And Smoked Gouda

    Yes, that means a pan full of spaghetti trapped inside a mass of eggy, cheesy goodness. Check out more easy spaghetti dinners here.

    Graphic by Chris Ritter / Photos by Macey Foronda

    Spaghetti Frittata with Vidalia Onion, Spinach and Smoked Gouda

    Serves 4

    Recipe by Rebekah Peppler


    1 lb spaghetti

    1/4 cup (1/2 stick) unsalted butter

    1 large (or 2 small) Vidalia onion, thinly sliced (about a cup)

    3 cups fresh spinach, packed

    1 cup smoked gouda, grated

    10 eggs

    kosher salt and freshly ground pepper, to taste


    Cook spaghetti according to package directions, until al dente. Drain through a colander.

    Preheat oven to 350°F. In a large cast iron skillet (or a large ovenproof, nonstick sauté pan), melt unsalted butter over medium-low heat. Add sliced onion, season with salt and pepper, and cook until onions are soft, about 6 minutes. Add fresh spinach, toss to wilt the spinach, then stir in the cooked spaghetti and 1 cup grated smoked gouda. Whisk together 10 eggs, salt and pepper and pour over the spaghetti mixture. Bake at 350°F until the eggs are set, about 20 minutes.

    Cool slightly, then cut into wedges to serve.

    Macey Foronda

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