Spinach and Olive Pasta Frittata

By inpatskitchen
June 23, 2011
4 Comments


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

Ingredients

  • 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

Directions

  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, olives, 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.

More Great Recipes:
Pasta|Vegetable|Make Ahead|Winter|Spring|Summer|Fall|Vegetarian|Entree|Snack|Breakfast

Reviews (4) Questions (0)

4 Comments

Zalea S. October 22, 2015
It was great- be mindful of the saltiness of the sauce you use. The sauce will make or break this frittata.
 
Author Comment
inpatskitchen October 22, 2015
Thanks olive! So glad you enjoyed!
 
Author Comment
inpatskitchen June 30, 2011
Thanks Sagegreen...we enjoyed it!
 
Sagegreen June 29, 2011
I like this!