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.

Spinach and Feta Pasta Frittata with Bell Peppers

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet (approximately 9-10 inches) over medium heat.
  3. 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.
  4. In a bowl, whisk together large eggs, crumbled feta cheese, garlic powder, onion powder, dried oregano, salt, and black pepper.
  5. Stir in the leftover pasta sauce and cooked pasta into the egg mixture, ensuring the pasta is well coated.
  6. Pour the egg mixture into the skillet with the vegetables, spreading evenly.
  7. Cook on the stovetop for 5 minutes to allow the bottom to set slightly. Then, transfer the skillet to the preheated oven.
  8. 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.
  9. 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