Oven Baked Spaghetti Frittata

It can be tricky to think of an simple meal you can prepare a day ahead that travels easily and can be re-heated or eaten at room temperature.  I needed a lunch dish to take to my parents that was also easy to eat, plain ingredients and no spices.  I served optional pesto and chilli relish on the side for their other guests. This oven baked spaghetti frittata was satisfying comfort food and served with a green salad made a delicious lunch - serve warm or room temperature.  Also easy to add your choice of veggies or meats too.   Enjoy!  Colleen

  

Preparation   15 minutes not including cooking the pasta.   

                      note  pasta needs to be  Already cooked and cooled 

Cooking         25 - 30 minutes 

Reheating      20 minutes from room temperature approx

Ingredients 

- this is a very loose guide - use your choice of greens, meats etc

depends on how much you want to make - for my large tray I used 1 1/2 cups

1 cup (or more) of already cooked, drained and cooled spaghetti.  Stir in a little olive oil after cooking so won't go clumpy whilst cooling.  Cut up long strands a bit for easy eating later.

your choice of chopped veggies eg

- cooked, fried onions and garlic, mushrooms sliced and cooked

- capsicum diced

-  thawed peas, chopped baby spinach leaves, finely chopped broccoli or diced asparagus  

Meats - optional

- some chopped cooked chicken or ham etc

herbs 

- chopped parsley, thyme or oregano leaves or a little chopped sage

plus

6 eggs

1 cup milk or half milk half cream             (If using less pasta decrease eggs, milk too)

2 tablespoons grated parmesan cheese

Ground Pepper and Salt - to your taste

Topping

Grated Cheese

Some grated parmesan cheese

Sprinkle of some dried breadcrumbs

extra thyme leaves 

Method

prepare your ovenproof tray or pie dish

Preheat oven to 180 - 190℃

In a large bowl - Whisk the eggs with the milk/cream and parmesan.

Stir in your selected chopped vegetables, chopped meats, herbs and salt and pepper.

Add the chopped Spaghetti pieces and stir to combine evenly.

Pour into prepared dish

Sprinkle with Grated cheeses , some breadcrumbs and herb leaves.

Bake for approx 25 - 30 minutes (will depend on dish size) until middle is cooked and topping golden.

To reheat from room temperature

cover loosely with alfoil and reheat at 180℃ for approx 20 minutes or until warmed through.

Can also be eaten at room temperature.

Serve accompanied with optional pesto or chilli relish and with green salad and tomatoes.

Enjoy!   Colleen