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    Home » Recipes » Pizza and Pasta

    By Carol Published: Oct 19, 2014 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Spaghetti Frittata

    Jump to Recipe
    4.50 from 2 votes
    1 hour 15 minutes
    Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses is perfect for lunch, brunch or light supper.

    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.

    Photo of Baked Spaghetti Frittata with Broccoli Rabe Bacon and Three Cheeses in white baking dish.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • What is broccoli rabe?
    • More great breakfast and brunch recipes:
    • Spaghetti Frittata
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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.

    Photo of Baked Spaghetti Frittata with Broccoli Rabe Bacon and Three Cheeses with serving fork.

    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!

    Photo of chopped broccoli rabe on wood cutting board with chef's knife.

    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!

    Dive in!

    Photo of baked spaghetti frittata with serving fork and a piece removed.

    Photo of one piece of baked spaghetti frittata with fork on black plate.

    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
    Baked Spaghetti Frittata with Broccoli Rabe Bacon and Three Cheeses

    Spaghetti Frittata

    4.50 from 2 votes
    By: Carol | From A Chef's Kitchen
    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.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 40 mins
    Cook Time 35 mins
    Total Time 1 hr 15 mins
    Course Breakfast and Brunch
    Cuisine Italian
    Servings 8
    Calories 441 kcal

    Equipment

    • Pasta Pot with Insert
    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • Glass Mixing Bowls
    • Cheese/Box Grater
    • 13 x 9 Baking Dish

    Ingredients
      

    • ¼ cup olive oil
    • 12 ounces dried spaghetti
    • Salt
    • 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
    • ½ cup ricotta cheese
    • 2 cups shredded smoked Mozzarella cheese - divided
    • ¾ cup freshly grated Parmesan cheese - divided
    • 6 slices bacon - cooked and crumbled
    • 2 teaspoon crushed red pepper flakes - optional

    Instructions
     

    • 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, ½ cup Parmesan, bacon, crushed red pepper flakes and ½ 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.

    Notes

    SUBSTITUTIONS:
    • Smoked gouda can be substituted for the Mozzarella.
    • Swiss chard or kale can be substituted for the Broccoli rabe.
    MAKE AHEAD:  Can be made ahead 1-2 days.  Refrigerate until ready to bake.  Let sit out at room temperature while the oven preheats then bake as directed.  You may need to add additional baking time.
    FREEZER FRIENDLY:  Cool then wrap securely.  Thaw in the refrigerator for 24-48 hours then bake as directed.  You may need to add additional baking time.
    REHEATING LEFTOVERS:  If you have leftovers, cut into squares or rectangles.  Place in a small baking dish, drizzle with 1-2 tablespoons water then reheat covered in a 350- degree oven or toaster oven.

    Nutrition

    Serving: 1 | Calories: 441kcal | Carbohydrates: 36g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 423mg | Potassium: 318mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2168IU | Vitamin C: 12mg | Calcium: 379mg | Iron: 3mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses is perfect for lunch, brunch or light supper.

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