Spaghettini and Sausage Frittata with Goat Cheese

Make this dish easily using leftover Spaghettini with Sausage, Tomatoes and Spinach.

  • Total Time:
  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 recipe Spaghettini with Sausage, Tomatoes and Spinach
  • 8 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces fresh goat cheese, crumbled
  • 1 tablespoon chopped flat-leaf parsley

How to make this recipe

  1. Preheat the broiler. In a large, ovenproof nonstick skillet, heat the olive oil. Add the Spaghettini with Sausage, Tomatoes and Spinach and cook over moderate heat, tossing, until warmed through, about 2 minutes.

  2. In a medium bowl, beat the eggs with the salt and pepper. Pour the eggs into the skillet and cook until set on the bottom and around the edge, about 3 minutes. Sprinkle the goat cheese on top and broil, about 2 inches from the heat until the eggs are set and the goat cheese is lightly browned, about 2 minutes.

  3. Slide the frittata onto a cutting board and sprinkle with the parsley. Cut into wedges and serve hot or warm.

Contributed By Photo © Linda Pugliese Published July 2013

488104 recipes/spaghettini-and-sausage-frittata-goat-cheese 2013-12-06T23:50:16+00:00 Melissa Rubel Jacobson italian|pasta-and-noodles|6|fast|web-exclusive|brunch|lunch july-2013 recipes,spaghettini-and-sausage-frittata-goat-cheese 488104

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