Spaghetti, Artichoke Heart and Zucchini Frittata

Spaghetti, Artichoke Heart and Zucchini Frittata Recipe from Italy

Region / culture: Italy | Servings: 6

Introduction

Spaghetti, Artichoke Heart and Zucchini Frittata is a delicious and satisfying dish that combines the flavors of pasta, vegetables, and eggs. This frittata is perfect for breakfast, brunch, or even a light dinner.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are versatile and can be made with a variety of ingredients, making them a great way to use up leftovers. This particular recipe combines the classic flavors of spaghetti, artichoke hearts, and zucchini for a unique and tasty twist on the traditional frittata.

Ingredients

5 large eggs
0.5 tsp table salt
0.25 tsp black pepper
1.75 cup cooked whole-wheat spaghetti, freshly made or leftovers
14 oz (397 g) canned artichoke hearts, drained and cut into wedges
0.75 cup shredded fat-free mozzarella cheese
0.33 cup fresh parsley, chopped
1 tbsp olive oil, divided
1 medium onion, chopped
1 medium zucchini, shredded
2 tsp minced garlic
1 4.5 oz (128 g) can of Italian-style tomato sauce

How to prepare

Place the oven rack in the top position of the oven.
Preheat the oven to 375°F (191°C).
In a medium bowl, beat the eggs, salt, and pepper together.
Stir in the spaghetti, artichoke hearts, cheese, and parsley; set aside.
Heat 1 tsp of oil in a large nonstick skillet with an ovenproof handle over medium-high heat.
Add the onion and cook until lightly browned, about 3 minutes.
Add the zucchini and sauté until the zucchini and onions are tender, about 3 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Spoon the vegetable mixture into the bowl with the egg mixture; carefully wipe the skillet clean.
Heat the remaining 2 tsp of oil in the skillet and swirl to coat the pan.
Add the egg-vegetable mixture; cover and cook over low heat, without stirring, until the bottom is lightly browned, about 5 minutes.
Transfer the skillet to the oven and bake until the frittata is completely set in the center, about 5 minutes.
Meanwhile, heat the sauce in the microwave or in a small saucepan over low heat.
Loosen the edges of the frittata with a spatula and then invert the frittata onto a serving platter; cut into 6 wedges.
Serve the frittata drizzled with warmed sauce.

Variations

Add cooked bacon or ham for a meatier frittata.
Use different vegetables such as bell peppers or mushrooms for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender before adding them to the egg mixture.

- Use an ovenproof skillet to easily transfer the frittata from the stovetop to the oven.

- Be careful when inverting the frittata onto a serving platter to avoid any spills.

Serving Suggestions

Serve the frittata with a side salad or some crusty bread for a complete meal.

Cooking Techniques

The key to a successful frittata is to cook it low and slow to ensure that the eggs are fully cooked and the vegetables are tender.

Ingredient Substitutions

Feel free to customize this recipe with your favorite vegetables or cheeses. You can also use gluten-free pasta if desired.

Make Ahead Tips

You can prepare the vegetable mixture and egg mixture ahead of time and then combine them when ready to cook the frittata.

Presentation Ideas

Garnish the frittata with additional parsley or grated cheese for a beautiful presentation.

Pairing Recommendations

This frittata pairs well with a crisp green salad or a glass of white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet until heated through.

Nutrition Information

Calories per serving

Each serving of Spaghetti, Artichoke Heart and Zucchini Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Spaghetti, Artichoke Heart and Zucchini Frittata contains approximately 20 grams of carbohydrates.

Fats

Each serving of Spaghetti, Artichoke Heart and Zucchini Frittata contains approximately 15 grams of fat.

Proteins

Each serving of Spaghetti, Artichoke Heart and Zucchini Frittata contains approximately 15 grams of protein.

Vitamins and minerals

This frittata is a good source of vitamin C, vitamin A, and iron thanks to the artichoke hearts, zucchini, and parsley.

Alergens

This recipe contains eggs and cheese, which may be allergens for some individuals.

Summary

Spaghetti, Artichoke Heart and Zucchini Frittata is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Spaghetti, Artichoke Heart and Zucchini Frittata is a flavorful and nutritious dish that is perfect for any meal of the day. With a good balance of carbohydrates, fats, proteins, and vitamins and minerals, this frittata is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my dear friend Rosa in her cozy Italian kitchen. As soon as I walked in, I could smell the delicious aroma of garlic and herbs wafting through the air.

Rosa greeted me with a warm smile and a hug, and then she gestured towards the stove where a large skillet was sizzling with olive oil and vegetables. "I'm making my famous Spaghetti, Artichoke Heart and Zucchini Frittata," she exclaimed. "Would you like to learn how to make it, my dear?"

I eagerly nodded, excited to learn a new recipe from my talented friend. Rosa began by showing me how to slice the zucchini and artichoke hearts into thin strips, while boiling the spaghetti in a pot of salted water. She explained that the key to a good frittata was to cook the vegetables slowly in the skillet, allowing them to release their flavors and become tender.

As the vegetables cooked, Rosa cracked a dozen eggs into a bowl and whisked them together with grated Parmesan cheese, salt, and pepper. She then poured the egg mixture over the vegetables in the skillet, swirling it around to evenly distribute the ingredients. The smell of the cooking frittata was intoxicating, and I couldn't wait to taste the final dish.

After a few minutes, Rosa carefully flipped the frittata onto a large plate, revealing a golden-brown crust on the bottom. She cut it into wedges and served it alongside a fresh green salad and a crusty loaf of bread. The flavors of the dish were incredible – the creamy eggs, tender vegetables, and savory cheese all melded together perfectly.

I took a bite and savored the delicious flavors, feeling grateful for the opportunity to learn such a wonderful recipe from my friend. As we sat together at the table, enjoying our meal and each other's company, I knew that this Spaghetti, Artichoke Heart and Zucchini Frittata would become a beloved dish in my own kitchen.

Over the years, I have made this recipe countless times for family and friends, always receiving rave reviews and requests for the recipe. Each time I prepare it, I think back to that sunny afternoon in Rosa's kitchen, where I first learned the art of making a perfect frittata.

I have since added my own twist to the recipe, incorporating fresh herbs from my garden and experimenting with different cheeses and vegetables. But the core of the dish – the delicate balance of flavors and textures – remains the same, a testament to the timeless appeal of this classic Italian dish.

As I sit here writing this, the smell of Spaghetti, Artichoke Heart and Zucchini Frittata wafting through my kitchen, I can't help but smile and think of all the memories and connections this recipe has brought me over the years. Cooking truly is a universal language that brings people together, and I am grateful for all the culinary adventures and friendships it has led me on. And I hope that this recipe will continue to be passed down through the generations, bringing joy and nourishment to all who taste it. Buon appetito!