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Spaghetti Frittata
This recipe originally appeared in the July/August 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Basil Chicken with Succotash Salad and Skillet Chicken Carbonara.
4 oz. Hannaford Hidden Veggie Thin Spaghetti
8 large eggs
1/4 cup shredded Parmesan cheese
Salt and pepper
1 oz. pancetta, minced
2 tsp. olive oil
2 oz. green beans, trimmed and cut into 1/2" pieces (about 1/2 cup)
1 small ear corn, kernels cut from cob
1/2 red bell pepper, seeded and chopped
1 cup baby spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
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Spaghetti Frittata

Spaghetti Frittata

Spaghetti Frittata
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Place a rack in the upper-middle of oven and heat to 350 degrees. Cook spaghetti according to package instructions; rinse with cold water. In a large bowl, whisk eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well-combined; set aside.
2. Cook pancetta in a large nonstick skillet over medium heat until crispy, about 5 minutes. Transfer to a paper-towel-lined plate and set aside. Add green beans, corn, and bell pepper to skillet and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
3. Stir in spaghetti, spinach, tomatoes, and pancetta and cook until pasta is warmed through, about 1 minute. Add egg mixture and cook, stirring frequently, until large curds begin to form but mixture is still wet, about 2 minutes. Smooth surface with spatula and bake until center of frittata is set, 15 to 20 minutes.
4. To serve, invert frittata onto a cutting board, sprinkle with basil, and cut into wedges.
Source: Hannaford fresh Magazine, July - August 2016