Pasta Frittata with Peas

40 min · Serves 5

Based on a recipe from Healthy Eating Recipes University of Nebraska Cooperative Extension, via USDA MyPlate Kitchen

What goes in

• 4 ozspaghetti
• 4eggs, lightly beaten
• nutmeg (optional)
• 0.6 mlblack pepper
• 0.6 mlsalt (optional)
• ⅔ cupshredded cheese
• 1 cupfrozen peas, thawed

How to cook it

1. Preheat your oven to 350°F.
2. Boil the spaghetti according to the directions on the package, then drain thoroughly.
3. Transfer the cooked pasta into a lightly greased 9-inch pie dish.
4. Whisk the beaten eggs with the nutmeg, black pepper, salt, cheese, and peas in a bowl.
5. Pour the egg mixture over the pasta, spreading it evenly so it trickles down between the noodles.
6. Bake for roughly 20 minutes until a knife poked into the middle pulls out clean.
7. Let the frittata sit for 5 minutes before cutting into wedges and serving.
8. If using tomatoes instead of peas, leave the peas out of the egg mixture and scatter 1 cup of chopped tomatoes across the top before baking.

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