Spaghetti Frittata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.1
  • Total Fat: 9.1 g
  • Cholesterol: 190.3 mg
  • Sodium: 365.5 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 13.9 g

View full nutritional breakdown of Spaghetti Frittata calories by ingredient
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Number of Servings: 4


    3 egg whites
    3 whole eggs
    1/2 medium onion, sliced thinly
    3 cups fresh spinach
    2 T sun dried tomatoes
    1 1/2 tsp chopped garlic
    1/4 tsp salt
    1/4 tsp pepper
    1 C cooked whole wheat pasta
    1/2 C marinara sauce
    6 T grated parmesan cheese


In a medium bowl, mix the egg whites and the whole eggs with a whisk. Set aside.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and cook until the onion is softened, 3 to 5 minutes. Add the sun dried tomatoes, garlic, spinach, salt and pepper. Cook about 1 minute until the spinach is wilted. Mix the whole wheat spaghetti in the marinara sauce and stir into the vegetables. Pour the eggs over the pasta and vegetables. Stir just to mix. Lower the heat to medium and cook for 4 to 5 minutes until the eggs are set on the edges, but not in the middle. Remove from the heat. Sprinkle the parmesan cheese over the top.

Place under a preheated broiler for 2 to 3 minutes. Cook until the top is set and golden brown. Do not overcook the eggs as they will become tough. Cut into 4 wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user ANNVIE.

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Member Ratings For This Recipe

  • I love to make this with left over spaghetti. I use the vegetables you list plus, I add some more depending what have around, steamed asparagus, broccoli, chopped red pepper etc. and add in Fines Herbs too. Great recipe for any meal.Good way to revive leftovers. - 2/13/17

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