Spaghetti and Pesto Egg Frittata

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Whisk the eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.

3. 3

   Place the vegetables in a microwave-safe bowl; microwave on High until thawed, 4 to 5 minutes. Drain well.

4. 4

   Melt the butter in an ovenproof nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the steamed vegetables and toss to coat.

5. 5

   Pour half of the egg mixture into the skillet. Toss the cooked spaghetti with the remaining egg mixture. Add the egg-coated pasta to the skillet. Cook for 5 minutes.

6. 6

   Bake in the skillet in the preheated oven until the eggs are firm, about 25 minutes. Remove, cut into wedges, and serve with more pesto if desired.

• Calories 290.51 kcal Moderate
• Protein 17.11 g Good Source
• Carbs 24.87 g Moderate
• Total Fat 13.4 g Moderate
• Saturated Fat 6.11 g High
• Trans Fat 0.05 g High
• Cholesterol 252.31 mg High
• Sodium 310.54 mg Moderate
• Fiber 3.51 g Moderate
• Sugar 3.01 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 195.02 mg Moderate
• Iron 2.22 mg Moderate
• Potassium 413.54 mg Low Source
• Vitamin A 103.23 mcg_rae Moderate
• Vitamin C 0.82 mg Low Source
• Vitamin D 1.86 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten