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Spaghetti Frittata


  • 1 Tbsp olive oil ($.10)
  • 1 small red onion, chopped ($.30)
  • 2 garlic cloves, crushed ($.05)
  • 1 15 oz can diced tomatoes, well drained ($.16)
  • About 2 cups fresh spinach leaves ($1)
  • Leftover spaghetti noodles ($.15)
  • 8 eggs ($.80)
  • 1/4 cup milk ($.05)
  • Salt and pepper
  • Parmesan, for topping ($.10)
  • Side of fresh fruit and/or bread ($1)


  • Preheat oven to 350.
  • Add the olive oil to a 10 or 12" ovenproof skillet. Saute the red onion and garlic cloves for 2-3 minutes. Season with a little salt and pepper. (If using fresh chopped herbs, add those here.) Add the diced tomatoes, and spinach. Cook until the spinach melts into the sauce.
  • Add the leftover spaghetti noodles and combine.
  • In a mixing bowl, whisk together the eggs, milk and some salt and pepper.
  • Pour the egg mixture over top of the spaghetti noodles and sauce. Cook on the stovetop for about 3-5 more minutes, or until the eggs on the edge begin to set.
  • Place in the oven and bake at 350 for 15-20 minutes, or until the eggs have set in the middle. Sprinkle with Parmesan cheese just before slicing.
  • Slice and serve warm with fresh fruit and/or bread.