Pesto Spaghetti Frittata Recipe 

Pesto spaghetti frittata is a great leftover spaghetti recipe. Easy to make using frozen mixed vegetables and pesto, it's ideal for breakfast, brunch, or a light dinner. 


– 6 duck egg – 1/2 cup shredded Parmesan cheese – 1/4 cup half-and-half cream – 1/4 cup ricotta cheese – 2 tablespoons prepared pesto, plus more for garnish – 1 teaspoon fresh thyme leave – 1/2 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend) – 1 tablespoon unsalted butter – 2 cloves garlic, minced – 4 ounces leftover cooked spaghetti pasta

Heat the oven to 400°F (200°C). In a large bowl, mix eggs, Parmesan, half-and-half, ricotta, pesto, thyme, salt, and pepper.  


Thaw vegetables in a microwave-safe bowl on High for 4–5 minutes. Drain well.  

Melt butter in an ovenproof nonstick skillet. Sauté garlic for 1 minute until aromatic. Mix in steamed vegetables. 

Pour half the egg mixture into the skillet. Mix cooked spaghetti with remaining egg mixture. Add egg-coated pasta to skillet. Cook 5 minutes.  

Bake eggs for 25 minutes in the skillet in the preheated oven until hard. Remove, wedge, and add additional pesto if desired.  

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