Wednesday, January 8, 2014

Italian Spaghetti Frittata

I always have leftover pasta.  My husband asks me why I cook the entire bag when it is only us.  I love pasta and it's hard just to make a small amount.  But not to worry because it never goes to waste when you can make a quick and easy weeknight spaghetti frittata!   This frittata can be on the table in 45 minutes from start to finish and that is mostly for baking!

You can use whatever ingredients you like to make yours!  I happen to like oven roasted tomatoes and briny olives and capers in mine.  Serve it with a side salad of arugula, and shaved fennel, tossed with a balsamic vinaigrette and a glass of red wine--a perfect ending to a long work day!  Now if it was only Friday!


1/2 pound cooked whole wheat spaghetti, rinsed and drained
2 tbsp extra virgin olive oil
1 small red onion, sliced
1 red bell pepper, core removed, seeded and sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup oven roasted tomatoes, julienned
1/2 cup California black olives, sliced
1 6 oz jar marinated artichoke hearts in olive oil 
3 tbsp capers
1/2 cup Daiya Harvarti Wedge Cheese, shredded
Kosher salt and freshly ground black pepper to taste
Basil chiffonade for garnish

Tofu Custard:

1 16 oz package of firm tofu (not silken or extra firm, just regular), drained
3/4-1 cup water
1-2 tbsp nutritional yeast
1 tsp turmeric powder
1 tsp black salt (found in Indian markets--not black in color, but pink)
Salt and pepper to taste (taste before adding because the black salt is salty)

  • Preheat oven to 350 degrees.
  • If you are using leftover pasta rinse to refresh it.  If making fresh, follow package directions, drain and place in a large bowl.
  • In a cast iron skillet, or non-stick skillet saute onions and bell peppers in olive oil until soft.
  • Add garlic and crushed red pepper flakes and salt and pepper to taste and cook a few minutes longer.
  • Add pepper/onion mixture to pasta, along with roasted tomatoes, olives, artichoke hearts, and capers and stir to combine.
  • In a food processor or blender, blend tofu custard until smooth.  You want it to be the consistency of thick creamy ranch dressing, but not mayonnaise.  You may need to add a little more or less water.  Taste and season with additional salt or turmeric if you want more color.
  • Pour tofu custard over pasta/veggies and mix to combine.  I did not use all of my custard--I had about 1 cup left over.
  • Spray pan with a little oil and pour spaghetti mixture into pan and smooth with a spatula.
  • Bake in the oven for 20-30 minutes until bubbly and set.  Five minutes before removing from the oven, sprinkle with shredded cheese and bake until melted.
  • Remove frittata from oven and let sit for about 5 minutes for custard to set.  Garnish with basil and enjoy!


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