Spaghetti Frittata

This is one of those great ideas- it really is an idea more than an actual recipe. I looked at a couple of recipes for inspiration, but this take on a Spaghetti Frittata really just worked out beautifully for me. This is a great way to revamp ingredients and turn them into something else, so that you and your family don't get into the rut of eating the same exact meals all the time.
It is basically leftover cooked spaghetti, veggies, and sauce that are combined with eggs and cooked/baked.
You can do it anyway you want to, and that is what makes it so wonderful.

I used this Ratatouille as the sauce- I defrosted (I always end up freezing things when they make a ton and plan to reuse it a month or so later) it in a large skillet, drained some of the liquid and pureed it in the food processor. Then I cooked some whole wheat thin spaghetti noodles. Sauteed an onion, garlic and spinach.
I combined all the sauce, noodles, sauteed stuff, a little feta cheese, and eggs (I used 6 eggs and 2 egg whites) in a large bowl (make sure to mix well) and transferred it to a glass baking dish to bake. I baked it at 400 degrees for about 15 minutes. You can also mix all the ingredients in an oven proof saute pan and cook it on the stove top first and then finishing it off in the oven.

This was so tasty. My family appreciated the spin on a familiar dish. And since the sauce was made completely of pureed veggies, it was pretty healthy too. I can definitely see many variations of this in our future!

Here are some of the recipes that I got my idea from:
Recipe for Spaghetti Frittata from Eating Well

Recipe for Leftover Spaghetti Frittata
from Honest Fare