CEiMB – Spaghetti Frittata with Salad Presto – My pick!!!

This weeks it’s my turn to pick the recipe for Craving Ellie in My Belly and I chose Spaghetti Frittata with Salad Presto. It seemed like the perfect recipe to use up leftover pasta and marinara sauce, for the marinara sauce I used the recipe from The Food You Crave (page 153, see below).



Now, let me start by saying that I got to learn to read recipes better before picking them: in this recipe the eggs are partially cooked in a pan and then put under a broiler. I don’t have a broiler or an oven-safe pan!!!!!! So I decided to bake the frittata in my oven: : I prepared the veggies and spaghetti as written in the recipe, I then put the veggies and spaghetti in a 9×13″ ovendish, added the beaten eggs and topped it with grated Parmesan. I then baked it for 45 minutes in a preheated oven at 350 degrees.


I really liked this when I ate it hot for dinner, paired with the Salad Presto and some store-bought Garlic Bread. But I also loved it the next day at work, when I had a cold piece for lunch served with some Mustard Soup. My mom really liked it too! Go here to check out what my fellow Ellie-istas thought of the Spaghetti Frittata with Salad Presto!!


So Easy – Ellie Krieger, page 100

5 large eggs
5 large egg whites
1 tablespoon olive oil
1 small onion, sliced thinly into half moons (I used a red onion)

5 cups baby spinach leaves

1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped

1 large clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups cooked whole-wheat spaghetti (4 ounces dry spaghetti) tossed with 1/2 cup marinara sauce (I included the recipe I used below)

1/3 cup grated Parmesan cheese

 

1 recipe Salad Presto (recipe follows)

In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onionis softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes,garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. (Or prepare the veggies and spaghetti as written in the recipe, then put the veggies and spaghetti in a 9×13″ ovendish, add the beaten eggs and top it with grated Parmesan. Bake for 45 minutes in a preheated oven at 350 degrees)

Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.



So Easy – Ellie Krieger, page 101
1 5-ounce bag mixed greens (5 cups lightly packed)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
pinch of dried basil
salt and freshly ground pepper to taste

Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.


The Food You Crave – Ellie Krieger, page 153

  • 1 tablespoons olive oil
    1 medium onion, finely chopped
    2 cloves garlic, minced
    2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
    3 tablespoons tomato paste
    1 teaspoon dried oregano
    1 bay leaf
    Salt and pepper

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add thegarlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.


 




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8 Responses to “CEiMB – Spaghetti Frittata with Salad Presto – My pick!!!”

  1. TeaLady Says:

    >This, my friend, was a VERY good pick. I liked it a lot and it is so incredibly easy to put together.

  2. Liz Says:

    >Great pick, Marthe! And I'm also loving "Ellie-istas" 🙂

  3. Joanne Says:

    >Marthe – you did a great job. Although the spaghetti add in wasn't a favorite with me, Ted had it the next day and thought it was good. He topped it with a bit more cheese.

  4. Kayte Says:

    >We loved, loved, loved this! Okay, I'm lying, but I can't love everything, right? You know how finicky I can be…having my eggs and my spaghetti this close just was not appealing…on my plate they need to be miles apart. The doggies thought it was absolutely great, so they thank you. 😉

  5. Bri Says:

    >That was smart, baking it in the oven when you didn't have the right equipment. For the longest time, I did not have an oven-safe pan, so we used to just make frittatas on the stovetop, cooked for about 15-20 minutes on low heat. It does not get the top nice and brown, though!Anyway, yours looks so lovely; what a beautiful presentation! Thanks again for choosing this!

  6. Peggy Says:

    >I hope to make it this weekend. Sorry I am having a busy week. I'm glad yours turned out great. It looks delicious.

  7. Sweet and Savory Says:

    >I like the way you baked it. It looks like, what we call a kugel.It was a great choice. Thanks.

  8. AmyRuth Says:

    >Now see……. I know I could totally eat this wonderful yumminess for B L & D. It just sounds so comforting and warm for a coolish day. Very nice and congratulations on your pickAmyRuth


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