Spaghetti Frittata

4.50 from 2 votes
1 hour 15 minutes
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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.

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:

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

Spaghetti Frittata

4.50 from 2 votes

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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.
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Breakfast and Brunch
Cuisine Italian
Servings 8
Calories 441 kcal

Ingredients
  

  • 1/4 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
  • 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

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, 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.

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.

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Baked Spaghetti Frittata with Broccoli Rabe, Bacon and Three Cheeses is perfect for lunch, brunch or light supper.

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