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This oven-baked spaghetti frittata recipe is packed with veggies, fibre, and protein! It’s nutritious, easy to make, and an awesome option for breakfast, lunch, or dinner. Bonus: it’s great for meal prep AND for using up leftover pasta!

Overhead photo of a baked spaghetti frittata with vegetables in a black pan.

This post is sponsored by Get Cracking. As always, all words, thoughts, and opinions are my own. Thank you for continuing to support the brands who help make Walder Wellness possible.

Looking for a delicious, nutritious, and easy way to enjoy eggs for lunch or dinner? This baked spaghetti frittata made with veggies and eggs is the perfect option!

In this recipe, freshly cooked (or leftover) pasta gets paired with sautéed kale, peppers, marinara, and shallots. Eggs whisked with parmesan and thyme are then poured over top, sprinkled with goat cheese, and placed in the oven until the cheese is melted and the spaghetti is nice and crisp.

This pasta frittata is designed for 2 – it’s a sure way to impress your partner with a delicious recipe that also happens to be simple to make. That said, you can always increase the servings for a batch cooking/meal prep option or to serve more people 🙂

As a dietitian, I’m also happy to share that this easy egg recipe is packed with protein and fibre-rich veggies that fit in with and support your busy lifestyle. Enjoy!

Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas! For even more well-balanced egg recipes, visit eggs.ca/recipes or Get Cracking on Instagram, Pinterest, or TikTok!

Closeup photo of a baked spaghetti frittata with vegetables in a black pan.

What Is A Frittata?

A frittata is an egg-based dish that is most similar to a quiche, but without a crust.

It’s one of my go-to easy meals because of how versatile they are to make. Plus, they’re an AWESOME way to clean out your fridge and reduce food waste!

Frittatas can truly be enjoyed for any meal – they’re great for breakfast, lunch, dinner, or even a weekend brunch. Because they store and reheat well, they’re also a great option to include in your weekly meal prep.

Nutrition Benefits Of Eggs

Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams!

Protein is essential for building lean muscle (hello post workout meal). It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. All things that help you get through your busy day!

Eggs are also rich in various micronutrients, like:

  • vitamin A
  • vitamin D
  • vitamin E
  • vitamin B12
  • folate
  • iron
  • selenium
  • choline
Overhead photo of recipe ingredients on a wood cutting board.

Ingredients Needed

All you need to make this easy frittata recipe are 12 ingredients:

  • eggs
  • spaghetti
  • olive oil
  • garlic
  • shallot
  • kale
  • bell pepper
  • tomato sauce (e.g marinara)
  • dried thyme
  • parmesan (freshly grated, if possible)
  • goat cheese
  • optional: fresh thyme or basil, to garnish

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. Kale can be swapped for another leafy green, like spinach, arugula, or swiss chard.
  2. Instead of chopped bell peppers, you could try another veggie like cherry tomatoes, mushrooms, zucchini, or broccoli.
  3. You can use onions in place of shallots.
  4. Feel free to use any store-bought or homemade tomato sauce for this. My preference is marinara!
  5. Instead of goat cheese, you could try another cheese like feta (most similar) or experiment with something like cheddar, mozzarella, or gruyere!
  6. For a gluten-free version, simply use a gluten-free spaghetti.
Overhead photo of eggs whisked in a metal bowl.
Overhead photo of a spaghetti frittata before going into the oven.

Storage & Reheating Tips

Leftovers of this spaghetti frittata recipe will keep for about 3 days in an airtight container in the fridge. It’s great as a healthy lunch option the next day!

You can reheat it in the microwave. If you find that it’s gotten a little dry, feel free to stir in an extra drizzle of olive oil.

Meal Prep & Batch Cooking Option

While this recipe is a serving for 2, it can so easily be modified to suit however many people you’re serving. OR, you can make a larger batch to have intentional leftovers to enjoy the next day!

Simply increase the servings/ingredients as needed. I usually recommend a 2-egg serving per person.

More Easy, Healthy Egg Recipes

Did you give this Baked Spaghetti Frittata With Veggies Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Baked Spaghetti Frittata With Veggies

This oven-baked spaghetti frittata recipe is packed with veggies, fibre, and protein! It's nutritious, easy to make, and an awesome option for breakfast, lunch, or dinner. Bonus: it's great for meal prep AND for using up leftover pasta!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Overhead photo of a baked spaghetti frittata with vegetables in a black pan.
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5 from 6 votes
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Ingredients

  • 115 grams spaghetti, dry (roughly 2 oz. or 2 cups cooked)
  • 2 Tbsp olive oil, divided
  • 4 large eggs
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1/4 cup parmesan, freshly grated
  • 2 cloves garlic, minced
  • 1/2 a small shallot, thinly sliced
  • 1/2 a large bell pepper, cored + chopped
  • 2 cups kale
  • 1 cup marinara sauce (or other tomato sauce)
  • 2 Tbsp goat cheese
  • Optional garnish: fresh thyme or basil

Instructions

  • Bring a pot of water to a boil and cook spaghetti according to package directions. Drain and stir with 1 Tbsp olive oil.
  • In a large bowl, whisk eggs with dried thyme, salt, and pepper. Stir in parmesan and set aside.
  • Preheat oven to 350F.
  • 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.
  • Add chopped peppers and kale to the pan. Continue to cook for about 5 minutes, stirring frequently.
  • Turn the heat to low, then add cooked spaghetti and marinara to the pan. Stir everything together until well-combined.
  • 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!)
  • 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!
  • Remove from oven. Add garnish and an extra drizzle of olive oil, as desired. Cut into halves or quarters and serve immediately.

Notes

*LEFTOVERS: Leftovers of this spaghetti frittata recipe will keep for about 3 days in an airtight container in the fridge. It’s great as a healthy lunch option the next day! You can reheat it in the microwave. If you find that it’s gotten a little dry, feel free to stir in an extra drizzle of olive oil.
*SERVINGS: While this recipe is a serving for 2, it can so easily be modified to suit however many people you’re serving. OR, you can make a larger batch to have intentional leftovers to enjoy the next day! Simply increase the servings/ingredients as needed. I usually recommend a 2-egg serving per person.
*RECIPE MODIFICATIONS:
  • Kale can be swapped for another leafy green, like spinach, arugula, or swiss chard.
  • Instead of chopped bell peppers, you could try another veggie like cherry tomatoes, mushrooms, zucchini, or broccoli.
  • You can use onions in place of shallots.
  • Feel free to use any store-bought or homemade tomato sauce for this. My preference is marinara!
  • Instead of goat cheese, you could try another cheese like feta (most similar) or experiment with something like cheddar, mozzarella, or gruyere!
  • For a gluten-free version, simply use a gluten-free spaghetti.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Author: Carrie Walder

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Pinterest graphic for an oven-baked spaghetti frittata recipe with veggies.

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This post may contain affiliate links. Please see my disclosure policy.