Barilla® Spaghetti Frittatas

Blue Box Thin Spaghetti

Made with

Thin Spaghetti Pasta | Barilla

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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 8 dozen mini muffin frittatas

  • 1 lbs Barilla Thin Spaghetti
  • 1 clove garlic minced
  • 1/3 cup crumbled pancetta
  • ½ cup peas
  • 1 1/2 lbs. Fontina cheese, shredded
  • 8 eggs, beaten
  • ½ cup Parmigiano Reggiano cheese
  • ½ cup Provolone cheese
  • Salt & Pepper to taste


Instructions

  • Pre-heat oven to 365°F
  • Sauté garlic, bacon and peas. Reserve to side.

  • Break spaghetti into thirds, boil 1 minute less than package instructions – drain & set aside.
  • Mix beaten eggs with Fontina, Parmigiano and Provolone cheeses, salt/pepper.
  • Fold into garlic/bacon/pea mixture
  • Add drained spaghetti and mix together
  • Fill greased mini muffin tins
  • Bake in 365°F oven for 8-10 minutes or until golden brown
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