Today, I’ve got a Ranch Spaghetti & Meatballs Frittata to share – you heard me right! Simple, speedy and able to cure dinner distress in about 30 minutes. It gives leftover plain pasta new life! Now, don’t make the mistake of calling this egg recipe a “quiche” and scare your hungry men off – it doesn’t have a crust.

Who needs a crust anyway, it’s just a bunch of fattening pie dough! Instead pasta (and please feel free to use gluten-free) holds this skillet of goodness together well enough that it’s easily sliced into wedges that keep their shape.

While I’ve used spaghetti in the recipe, any noodle will actually do – just use up whatever leftovers you have in the pantry or fridge.  Because I ALWAYS seem to cook more pasta than we actually eat, this is often the recipe I make the day after serving Thai Spaghetti. As I mentioned, I swap in gluten-free pasta, whole wheat pasta, or sometimes zoodles, just depending on my mood and what’s on hand.

Instead of whisking my eggs with milk or cream, I used Homestyle Ranch Dressing from Litehouse Foods (fresh and with no preservatives, it’s a family favorite – you can find it in the produce department). 

Are you into eggs? What leftovers do you have in your fridge right now? Please share in the comments, XOXO — Jennifer

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Ranch Spaghetti & Meatball Frittata

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Give leftover noodles new life with this protein-packed breakfast, lunch or dinner meal that is prepped, baked and ready to eat in 30 minutes.

Course: Breakfast, Main Dish, Pasta

Cuisine: American, Italian

Servings: 4 servings

Ingredients

• 2 tablespoons olive oil
• 1/2 cup yellow onion, finely chopped
• 2 cups chopped fresh baby spinach
• 2 cups cooked whole grain spaghetti (cold or room temp) can use gluten-free
• 5 large eggs
• 1/3 cup milk
• 1/3 cup ranch dressing
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 8 cocktail-size beef or turkey meatballs about 1/2 ounce each
• 1 cup marinara or red sauce from jar
• Garnish additional Parmesean cheese, if desired

Instructions

1. Preheat the oven to 425° F and place an oven rack in the center of the oven.
2. Heat an 8-inch skillet (cast iron or nonstick without plastic handle) over medium heat. Add the oil and twirl the pan to evenly coat, making sure the coat the sides of the skillet. Add the onion and cook for about 3 minutes or until softened and lightly brown. Add spinach and stir for 1 minute or until softened and droopy but not completely wilted. Remove from heat, add cooked spaghetti, stir gently to combine everything.
3. Whisk together the eggs, milk, ranch dressing, pepper and salt. Pour over noodle mixture. Sprinkle top with parmesean cheese.
4. Prepared meatballs do not have to be hot, but if frozen should be defrosted or lightly warmed in microwave per package instructions. Place meatballs around center of skillet.
5. Place in oven and bake for approximately 20 minutes, or until the frittata is lofty and center is no longer runny when knife inserted.
6. Remove from oven and let cool for 5 minutes. Drizzle with warmed, prepared marinara sauce and garnish with additional cheese, if desired. Slice into quarters and serve.