Spinach and Feta Pasta Frittata with Bell Peppers
A savory frittata featuring leftover pasta sauce, spinach, feta, bell peppers, and pasta for a satisfying and flavorful breakfast.
Ingredients
- 1 cup Leftover Pasta Sauce
- 1 cup Cooked Pasta (any shape)
- 1 cup, chopped Mini Bell Peppers
- 2 cups, chopped Fresh Spinach
- 6 large Large Eggs
- 1/2 cup, crumbled Feta Cheese
- 1 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Oregano
- to taste Salt and Black Pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet (approximately 9-10 inches) over medium heat.
- Add chopped bell peppers; cook for 3 minutes until slightly softened. Add fresh spinach and cook until wilted, about 2 minutes. Ensure excess moisture is evaporated.
- In a bowl, whisk together large eggs, crumbled feta cheese, garlic powder, onion powder, dried oregano, salt, and black pepper.
- Stir in the leftover pasta sauce and cooked pasta into the egg mixture, ensuring the pasta is well coated.
- Pour the egg mixture into the skillet with the vegetables, spreading evenly.
- Cook on the stovetop for 5 minutes to allow the bottom to set slightly. Then, transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set, lightly golden, and no longer wobbly in the center. An inserted knife should come out clean.
- Remove from the oven and let cool slightly for a few minutes before slicing and serving directly from the skillet.
Cuisine: Italian
Suitability: vegetarian
Prep Time: 15 mins
Cook Time: 25 mins
Serving Size: 3
Meal Type: breakfast