This is the last of random things in my pantry and today's things are: pantry, egg, spaghetti, onions, avocado and potatoes
.jpg)
Spaghetti and Potato Frittata
Ingredients:
- 2 cups cooked spaghetti (about 1/2 cup dry spaghetti, cooked and drained)
- 2 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 2 eggs
- 1 ripe avocado, sliced
- Olive oil
- Salt and pepper to taste
- Optional: herbs like basil or parsley, cheese if you have any
Instructions:
Cook the Potatoes:
- Heat a couple of tablespoons of olive oil in a non-stick skillet over medium heat.
- Add the diced potatoes and cook until they are golden brown and tender, about 10-15 minutes. Stir occasionally to ensure even cooking. Season with a bit of salt and pepper.
Sauté the Onion:
- In the same skillet, add a bit more olive oil if needed. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Combine Spaghetti and Potatoes:
- Add the cooked spaghetti to the skillet with the potatoes and onions. Stir to combine and heat through.
Prepare the Frittata Mixture:
- In a bowl, beat the eggs and season with salt and pepper. Pour the eggs over the spaghetti and potato mixture in the skillet. Let it cook undisturbed for a few minutes until the edges start to set.
Cook the Frittata:
- Once the edges are set but the center is still a bit runny, you can either:
- Finish on the Stove: Reduce the heat to low and cover the skillet. Let it cook for another 5-10 minutes, or until the frittata is fully set.
- Finish in the Oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
Serve:
- Once the frittata is cooked, let it cool for a few minutes. Slice it into wedges and serve with slices of avocado on the side.
Optional:
- Garnish with fresh herbs or a sprinkle of cheese if desired.
This is the end of these series. If you want another series of anything write it down in the comments. Please follow me if you want more content like this.
Cook the Potatoes:
- Heat a couple of tablespoons of olive oil in a non-stick skillet over medium heat.
- Add the diced potatoes and cook until they are golden brown and tender, about 10-15 minutes. Stir occasionally to ensure even cooking. Season with a bit of salt and pepper.
Sauté the Onion:
- In the same skillet, add a bit more olive oil if needed. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Combine Spaghetti and Potatoes:
- Add the cooked spaghetti to the skillet with the potatoes and onions. Stir to combine and heat through.
Prepare the Frittata Mixture:
- In a bowl, beat the eggs and season with salt and pepper. Pour the eggs over the spaghetti and potato mixture in the skillet. Let it cook undisturbed for a few minutes until the edges start to set.
Cook the Frittata:
- Once the edges are set but the center is still a bit runny, you can either:
- Finish on the Stove: Reduce the heat to low and cover the skillet. Let it cook for another 5-10 minutes, or until the frittata is fully set.
- Finish in the Oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
Serve:
- Once the frittata is cooked, let it cool for a few minutes. Slice it into wedges and serve with slices of avocado on the side.
Optional:
- Garnish with fresh herbs or a sprinkle of cheese if desired.
Comments
Post a Comment