How to Make Mini Frittata Recipe Keto

Spaghetti Frittata

The macros do not include the mutton sausage because i doubt.

Recipe Summary Spaghetti Frittata

Spaghetti with tomato sauce gets a new home: in a frittata. A complete meal for your next brunch that is sure to please everyone. Leftovers are delicious too!

Ingredients | Mini Frittata Recipe Keto

4 ounces Barilla® Spaghetti

½ cup Barilla® Marinara Sauce, heated

2 tablespoons olive oil, divided

1 tablespoon minced carrots

1 tablespoon minced onion

1 tablespoon minced celery

¼ cup peas

¼ cup diced red bell pepper

4 eggs, beaten

freshly ground black pepper

¼ cup grated Pecorino Romano cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.

Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.

Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.

Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.

Transfer frittata to a warm serving platter; allow to rest 10 minutes.

Top the frittata with warmed sauce and grated cheese.

Info | Mini Frittata Recipe Keto

prep: 15 mins cook: 20 mins total: 35 mins Servings: 2 Yield: 2 servings

TAG : Spaghetti Frittata

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