Spinach and Olive Pasta Frittata

By • June 23, 2011 • 2 Comments

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Author Notes: This little frittata travels well and is best warm or at room temperature. Cut in small pieces to serve as a snack, breakfast or in wedges as a main.inpatskitchen

Makes one 10 inch pie

  • 4 ounces dry linguini or spaghetti, broken up and cooked according to package directions, then drained and cooled
  • 6 ounces fresh baby spinach leaves, wilted and squeezed dry
  • 1 teaspoon olive oil
  • 1/4 cup sliced green onions
  • 1 clove minced garlic
  • 8 ounces tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 Kalamata olives, halved
  • 6 eggs, beaten
  • 1 cup shredded mozzarella cheese
  1. In a saute pan, saute the onion and garlic in the olive oil for about one minute.
  2. Add the tomato sauce, oregano, basil, salt and pepper and simmer for about 5 minutes. Cool slightly.
  3. In a bowl, combine the spinach, cooked pasta, tomato sauce, cheese and eggs.
  4. Pour the mixture into a 10 inch oven proof non-stick saute pan which has been sprayed with cooking spray.
  5. Over medium heat, cook the mixture using a spatula to lift the edges a little as you cook. Cook until the bottom is set.
  6. Transfer the pan to a 425F oven and bake for about 10 minutes or until top is set.
  7. Remove pan from the oven and with a spatula loosen the bottom of the pie and transfer to a plate to cool. Cut in wedges or small pieces to serve.
Jump to Comments (2)

Tags: kind of like eating a pizza, room temp food, savory

Comments (2) Questions (0)


about 3 years ago inpatskitchen

Thanks Sagegreen...we enjoyed it!


about 3 years ago Sagegreen

I like this!