Mediterranean Pasta Frittata


  • 2 Cups cooked-over spaghetti pasta tossed in a sauce (made with: roasted red peppers, diced fire roasted tomatoes, capers, balsamic vinegar, garlic, basil and red pepper flakes).
  • 1 Cup thawed frozen chopped spinach, drained well.
  • 4 oz Goat cheese.
  • 6 Organic free-range eggs.
  • 1/2 Cup sour cream.
  • Several bolts of Old Bay Seasoning, nutmeg, red chili flakes, dried basil, to taste.
  • 1-2 Tablespoons Parmesan, freshly shredded, for the top.
  • Preheat the oven to 375 degrees F.

  • Arrange the cooked-over spaghetti pasta in the bottom of a 9-inch oiled pie (Dish baked in pastry-lined pan).
  • Scatter the spinach and pieces of goat cheese all over the pasta.
  • Whisk the eggs with the sour cream till smooth and frothy.
  • Flavour to taste with spices and herbs.
  • Pour the egg mixture all over the pasta and using a fork, shimmy the pasta a bit to allow the egg mixture to ooze in and around.
  • Sprinkle with extra red pepper flakes, basil, or your favorite seasoning.
  • Sprinkle the top with chopped Parmesan.
  • Bake in a hot oven on a center excruciate for 35 minutes or so until the frittata is puffed and golden brown, and the center is set.
  • Allow the frittata to cool for ten minutes before slicing and serving.


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