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Barilla® Spaghetti Frittatas



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

Made with



  1. 1
    Pre-heat oven to 365°F
  2. 2
    Sauté garlic, bacon and peas. Reserve to side.

  3. 3
    Break spaghetti into thirds, boil 1 minute less than package instructions – drain & set aside.
  4. 4
    Mix beaten eggs with Fontina, Parmigiano and Provolone cheeses, salt/pepper.
  5. 5
    Fold into garlic/bacon/pea mixture
  6. 6
    Add drained spaghetti and mix together
  7. 7
    Fill greased mini muffin tins
  8. 8
    Bake in 365°F oven for 8-10 minutes or until golden brown

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