Spaghetti Frittata Recipe

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.

Heat remaining oil in a large non-stick skillet over medium heat. Add carrots onions and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.

Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set 6 to 8 minutes.

Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side about 4 more minutes.

Transfer frittata to a warm serving platter; allow to rest 10 minutes.

Top the frittata with warmed sauce and grated cheese.