Spaghetti Frittata - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Miyashiro
This is the most genius way to use up leftover pasta.
Ingredients
- 2 slices bacon, chopped
- 1/2 lb. Cooked spaghetti
- 6 Eggs, beaten
- 1/2 c. shredded mozzarella cheese, plus more for sprinkling (optional)
- 1/2 c. finely grated Parmesan, plus more for sprinkling (optional)
- 2 tbsp. chopped parsley, plus more for sprinkling (optional)
- kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- In a large oven-proof skillet, fry bacon over medium heat until crispy, about 6 minutes.
- In a medium bowl, whisk together eggs, mozzarella, Parmesan and parsley. Season to taste with salt and pepper.
- When the bacon is cooked through, toss bacon with cooked spaghetti. Then pour the egg-cheese mixture on top. Top with extra cheese, if desired. Cook on the stovetop until a crust develops, about 3-5 minutes.
- Transfer skillet to the oven and cook until eggs set, about 10 minutes. Let cool for at least 10 minutes in pan before slicing.
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