Frittata with Summer Squash, Spinach and Linguine

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 6/8/2020

Family-friendly frittata showcasing linguine, veggies and cheese.

If you're watching your cholesterol, use 2 egg whites and 4 whole eggs for 140mg cholesterol per serving vs. 200mg. To make a frittata with corn, ham and cheddar, add 1 1/2 cups fresh corn and 4 ounces ham in place of the red bell pepper and spinach.

Serves: 6 Save

Ingredients (11)

  • 2 teaspoon butter
  • 2 cup diced summer squash
  • 1/2 cup diced red bell pepper
  • 3/4 teaspoon salt, divided
  • 2 cup cooked linguine (4 ounces uncooked pasta)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained well
  • 1/3 cup 2 percent reduced-fat milk
  • 6 eggs
  • 1/3 cup chopped basil
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese

Directions

  1. Coat a large ovenproof skillet with cooking spray. Add butter and melt over medium-high heat. Add squash, red pepper and 1/4 teaspoon salt; cook, stirring occasionally, until squash is lightly browned, about 6 minutes.
  2. Add linguine, spinach and basil to squash mixture. Whisk eggs, milk, remaining 1/2 teaspoon salt and pepper. Pour over noodle mixture. Jiggle pan to make sure egg mixture seeps down among noodles. Cover and cook until top is almost set, about 8 minutes.
  3. Preheat broiler. Sprinkle cheese on top of frittata and broil until golden brown.