Baked Spaghetti Frittata With Veggies

Step 1

Bring a pot of water to a boil and cook spaghetti according to package directions. Drain and stir with 1 Tbsp olive oil.

Step 2

In a large bowl, whisk eggs with dried thyme, salt, and pepper. Stir in parmesan and set aside.

Step 3

Preheat oven to 350F.

Step 4

Heat remaining 1 Tbsp olive oil in a 10-inch oven-safe pan over medium. Sauté garlic and shallots for a couple minutes, until fragrant.

Step 5

Add chopped peppers and kale to the pan. Continue to cook for about 5 minutes, stirring frequently.

Step 6

Turn the heat to low, then add cooked spaghetti and marinara to the pan. Stir everything together until well-combined.

Step 7

Evenly spread out the ingredients in the pan. Pour whisked egg mixture over top, making sure that it reaches all parts of the pan (you may have to lift the pan up and move it around so that it spreads evenly!)

Step 8

Crumble goat cheese overtop of everything, then transfer the pan to the oven. Allow to bake for 15-20 minutes, or until the eggs are cooked through. The top should be slightly browned, and the spaghetti a little crisp!

Step 9

Remove from oven. Add garnish and an extra drizzle of olive oil, as desired. Cut into halves or quarters and serve immediately.