Recently some of my readers and fellow bloggers are calling me ‘egg freak’ after checking my baked egg series! Not to mention that I’m actually enjoying my new nick name. It may sound odd to you but my love for egg is beyond everything. I can even find pleasure in simple boiled egg. In spite of my enormous affection for egg, I can’t afford to have many eggs due to health reasons. So these days whenever I’m idle I sneak into recipe books or in internet to find excuses to use limited portion of eggs in recipes like frittata or quinche.
If egg occupies the top most spot of my favorite item’s list, spaghetti will also take one of the top few positions.. If I’m not into eggs then I’m definitely into spaghetti & meatballs. Few weeks back I had an ultimate combo of both on my breakfast plate as Baked Egg in Spaghetti Nest and it was a real relish! Due to this spaghetti hunger I always have a good number of spaghetti boxes in my pantry and now they are about to expire. Now I have to prepare few light yet delicious spaghetti dishes to save my ass.
Today I’m going to share another of my culinary experiments which involves all my dearies. This beautiful breakfast recipe has all the goodness of egg and taste of meatballs. When egg and meatballs are there how can I dare not to call in spaghetti? Righto! It’s Spaghetti Meatball Frittata. I already enjoyed a rocking Sunday brunch over this, wish you all will have the same.
Preparation Time: 5 mins
Cooking Time: 25 mins
Resting Time: 0 mins
Total Time: 30 mins
Yield: 6-8 servings
Bolognese sauce: ½ cup + ½ cup (or any other pasta sauce)
Minced garlic: 1 tsp (optional)
Milk: 1/3 cup
Shredded Mozzarella: ½ cup
Shredded Cheddar: ½ cup (optional)
Dried oregano: 1 tsp
Chili flakes: 1 tsp (optional)
Salt to taste (cheese contains enough salt for me, I dint need to add)
Extra virgin olive oil: 1 tsp + 1 tsp
Large mixing bowls
9” Nonstick baking pan
In the large saucepan boil water with heavy dose of salt. Cook the spaghetti al dente. Drain and keep under running cold water to avoid over cooking. Drain and pat it dry. In large bowl combine spaghetti, ½ cup bolognese sauce, herbs, chili flakes, minced garlic, 1tsp of olive oil and salt (if using at all). Mix thoroughly with the help of a tong or fork.
In another large bowl beat milk and egg together until mixture becomes pale and fluffy. Add shredded cheddar and ½ of the mozzarella cheese into the mixture and combine well.
Now add reserved spaghetti to the mixture and mix thoroughly by using a tong. Pour the entire mixture into the greased (with 1 tsp of olive oil) baking pan. Arrange the rest of the mozzarella on the top evenly.
Preheat the oven to 1800C and bake the frittata for 20 mins at 1800C or until cheese is bubbly and the base is firm. Meanwhile prepare the meatball for the frittata. If you are using store-bought one warm them for few mins. If you are using homemade meatballs like me, prepare them now. I used oven baked meatballs for this purpose. In a clean bowl mix the pre-cooked meatballs with bolognese sauce (or any pasta sauce of your choice) and set aside. When frittata is done remove them from the oven and keep on wire rack. Arrange the sauce covered meatballs on the top of the frittata and pour 1 tsp additional sauce on each ball.
Send the pan back to the oven for another 10 mins at 1800C. After 10 mins remove from oven and let it rest for 5 mins. Remove carefully from the pan and transfer to the serving plate. Cut into wedges and serve immediately in individual plates.
Enjoy the fiesta!