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

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Spaghetti Frittata with Vidalia Onion, Spinach and Smoked Gouda

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

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

PREPARATION

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.

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