This Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses is a delicious combination of flavor and texture! Perfect for brunch, lunch or supper.
The inspiration behind this recipe:
Ever since purchasing Michele Scicolone‘s new cookbook, The Italian Vegetable Cookbook, I’ve been wanting to make the Baked Spaghetti Frittata with Broccoli Rabe and Three Cheeses. It seemed perfect for a Sunday brunch and since today was Sunday, I decided to make it.
Folks, it’s a keeper!
Not one to ever leave a recipe alone, I had my way with it as I didn’t have all the ingredients. Smoked mozzarella can be difficult to find in my area, but I had smoked Gouda so used it instead. I also added some ricotta to my rendition to lighten the “egginess.” I’m a bit of a Parmigiano-Reggiano freak so I used that instead of the Romano called for.
What is broccoli rabe?
If you’re not familiar with broccoli rabe, it’s a green cruciferous vegetable that’s on the bitter side. You might also see it labeled as raab or rapini. It forms tiny buds that resemble broccoli, but will not form a large head. If bitter greens aren’t your thing, substitute Swiss chard or even mature spinach.
I happen to love all greens! Kale, collards or turnip greens will also work well in this recipe!
Then the bacon. Everything’s better with bacon so need I say more?
This is a great dish for any meal, especially brunch or lunch. For something to serve on the side, a creamy tomato soup would be perfect. I wouldn’t recommend assembling it ahead of time as pasta tends to absorb the egg mixture rather quickly.
This is a great way to use up leftover spaghetti such as my Spaghetti Pie with Three Cheeses!
More great breakfast and brunch recipes:
- Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard
- Spinach, Leek and Feta Cheese Frittata
- Easy Hash Brown Frittata with Pesto and Goat Cheese
- Crustless Quiche with Sausage, Bacon and Ham
- Four Cheese Strata with Zucchini and Tomatoes
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- 1/4 cup olive oil
- 12 ounces dried spaghetti
- 1 pound broccoli rabe - or other greens such as Swiss chard, tough stems removed and coarsely chopped
- 3 cloves garlic - minced
- Freshly ground black pepper - to taste
- 6 large eggs
- 1/2 cup ricotta cheese
- 2 cups shredded smoked Mozzarella cheese - divided
- 3/4 cup freshly grated Parmesan cheese - divided
- 6 slices bacon - cooked and crumbled
- 2 teaspoon crushed red pepper flakes - optional
- Preheat oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish with some of the olive oil.
- Bring a large pot of water to a boil, add salt and cook pasta until al dente.
- Drain in a colander and immediately rinse with cold water, drain again and toss with a tablespoon of olive oil. Set aside.
- Heat remaining olive oil in a large sauté pan over medium-high heat. Add the broccoli rabe and cook, tossing with tongs, until just wilted, about 2-3 minutes.
- Add the garlic and stir. Let cool.
- Beat eggs in a large bowl. Add ricotta and beat until fairly smooth.
- Add cooked spaghetti, broccoli rabe, black pepper to taste, 1 cup shredded smoked cheese, 1/2 cup Parmesan, bacon, crushed red pepper flakes and 1/2 teaspoon salt and mix well.
- Transfer to the prepared baking dish.
- Top with remaining cheeses.
- Bake 25 to 35 minutes or until heated through and spaghetti is starting to brown in places. Cut into squares and serve.
- Smoked gouda can be substituted for the Mozzarella.
- Swiss chard or kale can be substituted for the Broccoli rabe.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.