You can really NEVER have too much PASTA!
Bacon Spaghetti Frittata!
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6-7 strips bacon, cooked
4 cups cooked spaghetti pasta 4 tsp. extra-virgin olive oil
1 medium onions, chopped
4 large eggs
1/2 cup milk
1/2 cup freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
Cook spaghetti in a large pot of salted boiling water until just al dente. Drain and rinse with cold water. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and cook until fragrant. Transfer to a bowl and let cool slightly. Wipe out the pan. Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan cheese, parsley, basil, salt and pepper. Then add in the spaghetti noodles. Coat large skillet well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden. Carefully place large round pan or plate on top of skillet and using oven mitts grasp the plate and skillet together and turn the entire skillet over. Lift the skillet off the plate and spray it again with cooking spray. Slide the frittata back into the skillet from the plate and cook until the bottom is golden. (I found this the easiest way to turn frittata over without it falling apart). When frittata is finished cooking you can remove from heat and serve.
Top with additional Parmesan cheese!