Frittata di spaghetti in tempo di Covid - by Fabio Campoli

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta is often less expensive and provides creaminess.

Cook spaghetti in salted water until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat; sauté chopped onion and garlic until translucent.

Add diced zucchini and bell pepper; cook until softened, about 5 minutes.

Stir in spinach and cook until wilted; remove from heat.

In a bowl, whisk together eggs, salt, black pepper, and red pepper flakes.

Add cooked spaghetti to the skillet and mix with sautéed vegetables.

Pour egg mixture over the spaghetti and vegetables; stir gently to combine.

Sprinkle grated parmesan cheese and mozzarella cheese on top.

Cook on the stovetop for 5-7 minutes until the edges start to set.

Transfer the skillet to a preheated oven at 375°F and bake for 15-20 minutes until set.

Let the frittata cool for a few minutes before slicing.

Garnish with fresh basil and parsley before serving.

Cooking Techniques

Spice Level:

Allergens