Lunch: Spaghetti Pie

Recipe by Barbara Chernetz As long as you've got eggs in the house, you can save dinner with a yummy spaghetti frittata.

Ingredients

5 large eggs
4 oz. hot or sweet fully-cooked Italian sausage links (pork, turkey, or chicken)
1/2 c. seeded, diced plum tomatoes
6 oz. whole-wheat spaghetti
1 c. shredded Italian cheese blend
1/4 c. freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Meanwhile, spray a 10-inch nonstick ovenproof skillet with olive oil cooking spray and place over medium-high heat. Add sausage and tomatoes to skillet; cook 3 minutes. Remove to a plate and wipe out skillet.
Cook spaghetti according to package directions until firm-tender. Meanwhile, in a medium bowl, whisk together eggs, 1/2 cup of the cheese blend, Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Drain pasta, rinse under cold water, and stir into egg mixture.
Spray same skillet with olive oil cooking spray and place over medium-low heat. Put half of the spaghetti mixture into skillet. Spoon sausage mixture over spaghetti, then top with remaining 1/2 cup of the cheese blend. Cover with remaining spaghetti mixture.
Heat broiler. Meanwhile, cover skillet and cook 12 minutes or until bottom of pie is crusty and lightly browned. Remove lid, then place under broiler about 3 minutes or until top is set and browned. Slide or invert onto serving dish; cut into 4 wedges. Serve with a green salad.

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