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Spinach and Lemon Spaghetti Frittata

Course Main
Cuisine Italian
Keyword egg, frittata, Italian, Italy, lemon, noodle, pasta, spinach
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 4 -6 Servings


  • 6 eggs
  • 1/2 cup milk
  • zest of 1 lemon
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 2 teaspoons extra virgin olive oil
  • 1 cup cooked spaghetti
  • 1 cup baby spinach chopped


  • Feta cheese crumbled
  • Fresh Basil shredded


  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium bowl, whisk together eggs, milk, lemon zest, lemon juice, salt, and pepper.
  • In a 10 inch oven-safe skillet, drizzle the olive oil and heat to medium low. Chop the cooked spaghetti into about 3 inch pieces and evenly distribute across heated skillet. Cover the spaghetti with spinach. Add the whisked eggs and gently stir to even out all the ingredients. Cook until the egg sets around the edges, but is still slightly jiggly in the middle.
  • Transfer skillet to preheated oven and bake until cooked through, 8-10 minutes.
  • Top with feta cheese, cut into slices, and garnish with basil.