Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, finely chopped
  • 2 cups chopped fresh baby spinach
  • 2 cups cooked whole grain spaghetti (cold or room temp) (can use gluten-free)
  • 5 large eggs
  • 1/3 cup milk
  • 1/3 cup ranch dressing
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 8 cocktail-size beef or turkey meatballs (about 1/2 ounce each)
  • 1 cup marinara or red sauce from jar
  • Garnish additional Parmesean cheese, if desired

Instruction

  • Preheat the oven to 425° F and place an oven rack in the center of the oven.
  • Heat an 8-inch skillet (cast iron or nonstick without plastic handle) over medium heat. Add the oil and twirl the pan to evenly coat, making sure the coat the sides of the skillet. Add the onion and cook for about 3 minutes or until softened and lightly brown. Add spinach and stir for 1 minute or until softened and droopy but not completely wilted. Remove from heat, add cooked spaghetti, stir gently to combine everything.
  • Whisk together the eggs, milk, ranch dressing, pepper and salt. Pour over noodle mixture. Sprinkle top with parmesean cheese.
  • Prepared meatballs do not have to be hot, but if frozen should be defrosted or lightly warmed in microwave per package instructions. Place meatballs around center of skillet.
  • Place in oven and bake for approximately 20 minutes, or until the frittata is lofty and center is no longer runny when knife inserted.
  • Remove from oven and let cool for 5 minutes. Drizzle with warmed, prepared marinara sauce and garnish with additional cheese, if desired. Slice into quarters and serve.