Bacon & Spaghetti Frittata


This baked, Italian-inspired frittata is full of flavor and great to share for dinner or brunch!

Bacon & Spaghetti Frittata

Minutes to Prep 15

Total Minutes 45

Serves 6

Difficulty 1


  • 1 package BUITONI Refrigerated Spaghetti (9 oz.)
  • 5 eggs, beaten
  • 1 cup heavy cream
  • 1 1/2 cups bacon or Canadian bacon, cooked and chopped (or cubed)
  • 1 cup roasted red bell peppers (jarred), sliced
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons Romano or Asiago, grated
  • 5 tablespoons Parmesan, grated
  • 1 tablespoon canola oil


PREHEAT oven to 375° F.

ADD spaghetti to boiling water and cook 2 minutes; drain well and cool.

WHISK eggs and cream in a bowl and add bacon, peppers, salt, black pepper and all cheese except 2 tablespoons Parmesan. Mix well.

HEAT oil in 10” nonstick sauté pan on medium to high heat; add mixture and spread out. Cook on low to medium heat for 1-2 minutes, to brown slightly. Top with remaining 2 tablespoons of Parmesan.

PUT pan in oven and bake for 25-30 minutes, until center is cooked.

BROWN under broiler if desired. Invert or slide out on serving platter.

Cook’s Tip: Substitute turkey sausage or ground beef; add spinach, mushrooms, artichokes, sun-dried tomatoes, asparagus, zucchini or broccolini. Top with BUITONI Pesto with Basil.