6 ounces dry spaghetti
1 tablespoon olive oil
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1 onion, chopped
1 cup spinach chopped
1 tomato chopped
Salt and pepper to taste
Add spaghetti to a large pot of boiling water.
Heat olive oil in separate pan over low heat. When spaghetti is cooked to your liking, drain it and add to the pan. Turn heat to medium to high.
Crack eggs into pan, add vegetables, salt and pepper and stir to combine, then let it cook for several minutes to firm the egg.
Use a spatula to lift up sides of frittata to make sure all of the egg is being cooked. When ready, remove from pan and place on a large serving platter. Cut into four or six pieces.
Serves four to six.