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

Our Simple Passover Dinner

Our passover platter- Lamb koftas, dried figs, herbed goat cheese, dates, and cucumber
Lamb koftas with homemade grape juice

Lamb Koftas (Martha Stewart's Outdoor Living Magazine)
1/2 cup coursely chopped onion
1 piece (1/2 inch) fresh ginger, peeled
1 garlic clove
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh cilantro leaves
1 tsp garam masala (less if you are not familiar with its taste)
1 tsp coarse salt
1/4 tsp black pepper
1 large egg
1 pd ground lamb
3 Tbls safflower oil (I used olive oil)
1 recipe Cucumber Raita*

1. Pulse onion, ginger, and garlic in a food processor until finely chopped. Add int, cilantro, garam masala, salt and pepper; pulse until finely choppped. Add egg and lamb; process until fully combined, scraping down sides of bowl as needed.

2. Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot add patties in batches until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Or use an indoor grill pan like I did. Heat to medium-high heat. Spray with cooking spray. Add patties and drizzle with olive oil. Cook a few minutes on each side, until cooked through.

Cucumber Raita- 1 English Cucumber, peeled and seeded 1 cup plain yogurt, 1/4 cup coarsely chopped mint leaves, juice of 1 lime, 1 tsp coarse salt - Cut cucumber into 1/4-inch dice. Transfer to a bowl and add remaining ingredients; stir to combine.

Unleavened Bread

Preheat oven to 400 degrees. Combine 3 cups flour and 1/4 tsp salt in a medium sized bowl. Slowly add enough water so that the dough pulls away from the sides of the bowl and it is soft and workable. Add more flour if dough is too sticky.

Divide dough into 3 portions. On a floured surface, roll out each portion as thin as possible. Transfer to a lightly oiled cookie sheet and prick dough lightly a few times with a fork. Bake immediately until browned, turning once. Carefully slide onto a wire rack to cool.