Quick whole grain meal - a satisfying yet simple frittata with a pasta base, topped with a creamy egg filling with tomatoes, mushrooms, cheddar cheese, and green onions and chives.
- 1 pkg Hodgson Mill Ultragrain® Thin Spaghetti with Quinoa
- 8 oz. mushrooms, sliced
- 1 clove garlic, minced
- 8 oz. grape tomatoes, sliced
- 1/2 cup green onions, sliced
- 1 cup mild cheddar cheese, grated
- 5 large eggs
- 1/2 cup sour cream
- 1 Tbsp. fresh chives, minced
- 1 Tbsp. Parmesan cheese, grated
Preheat oven to 375°F. Lightly grease a 9-inch or 10-inch round deep dish pie plate. (a 9x9-inch pan will also work.)
First, cook the pasta -- bring a big pot of water to a boil and cook spaghetti for 8 minutes or until al dente. Drain.
Arrange 1-1/2 to 2 cups of pasta in bottom of prepared pan. Sprinkle with cheddar cheese and set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms and garlic for 5 minutes or until mushrooms are softened. Add cherry tomatoes and green onions and sauté for 3 more minutes or until everything is heated through. Arrange cooked vegetables evenly over top of spaghetti and cheese. Set aside.
In a medium bowl, whisk together eggs and sour cream; and gently stir in chives. Pour egg mixture over vegetables and spaghetti. Use a fork or spoon to gently wiggle pasta around, to make sure egg mixture evenly penetrates to bottom of pan. Sprinkle Parmesan cheese over the top and then bake at 375°Ffor 30 minutes or until the top is golden brown and set. Allow to cool 5 to 10 minutes before serving.
Serve warm, topped with additional Parmesan and fresh snipped chives if desired.
Regular spaghetti can be substituted for thin spaghetti. You may also wish to use Hodgson Mill Whole Wheat or Gluten Free Spaghetti or Angel Hair if you prefer. Also, you can use leftover refrigerated pasta, if available -- or be sure to cook extra on your next spaghetti night to plan ahead!
Serves 6 to 8
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