Spaghetti Frittata
This Frittata Is Generous Enough To Enjoy Hot With Warmed Pasta Sauce, Then Cold In A Sandwich For A Couple Of Days, With Another Portion Left To Freeze For Later.
2 Tbsp Vegetable Oil Or Butter
1 Cup Cubed Ham Or Kielbasa
2 Green Onions, Thinly Sliced
½ Sweet Green Pepper, Thinly Sliced
½ Tsp Each Dried Thyme, Salt & Pepper
3 Cups Cooked Spaghetti (about 6 Oz Uncooked)
8 Eggs
3 Tbsp Water
In A 10 Inch Ovenproof Skillet, Heat Oil Over Medium Heat; Fry Ham, Green Onions, Green Pepper, Thyme & Half Each Of The Salt & Pepper Until Vegetables Are Tender, About 5 Minutes. Add Spaghetti & Toss Until Heated Through, About 3 Minutes.
Meanwhile, In Large Bowl, Whisk Together Eggs, Water & Remaining Salt & Pepper; Pour Over Pasta In Pan (do Not Stir). Transfer Pan To 350°f Oven; Bake Until Puffy & Eggs Are Set, About 25 Minutes. Let Stand For 5 Minutes.
Using Flexible Spatula, Loosen Edge & Bottom Of Frittata. Slide Out Onto Plate Or Cutting Board; Cut Into Wedges.
Make-ahead: Let Cool For 30 Minutes. Refrigerate, Uncovered, Until Cold. Transfer To Conveniently Sized Airtight Containers & Refrigerate For Up To 3 Days Or Freeze For Up To 1 Month.
Tip: If Your Skillet Handle Is Made Of Plastic Or Wood, Wrap It In Aluminum Foil To Ovenproof It.