Spaghetti features prominently on our dinner menus because it’s so fast and convenient to make and even if you use store bought sauce, you can customize and vary it by adding different ingredients. Of course there are always leftovers, and even though a portion of it comes to work with me as my lunch, I always seem to end up with more sauce than pasta, so here is one round two recipe I’ve come up with for left over spaghetti sauce. I call it pizza frittata. It’s great for brunch, lunch, or breakfast at night. And the kids love it, and why wouldn’t they? It’s eggy, tomato-y, and cheesy goodness! What’s more, the flavors can change according to the flavors in your spaghetti sauce.
Pizza Frittata (serves 4)
4 large eggs (or equivalent in egg substitute)
1 cup spaghetti sauce
¼ cup milk
1 cup shredded cheese
1 tbs olive oil
- Heat oven to 375F
- Break the eggs into a mixing bowl and lightly whisk.
- Add the spaghetti sauce, milk, and cheese and mix to incorporate.
- Season to taste, but remember that the spaghetti sauce will already be seasoned, and the cheese will also have salt.
- Heat the oil over medium heat in a 12 inch sauté pan and pour in the egg mixture and begin to cook, stirring gently so the bottom won’t overcook. As the mixture starts to thicken, stop stirring and allow to cook for about 2 minutes, until it starts to bubble slightly. Then cover the sauté pan and place it in the hot oven. Bake for about 20 minutes, until the egg mixture has set. It may separate from the sides of the pan. Allow to continue to set for about 5 minutes before cutting into it (the longer it rests, the more it will set up). Use a flexible silicone spatula to cut and serve slices.
- You can serve frittata with a garden salad, fresh tomato slices, hash browns, or crusty bread.