Spaghetti, Bacon and Broccoli Frittata

by Judy Franklin-7 February 2026Easy

Prep Time15 min

Cook Time15 min

Total Time30 min

Servings6

Frittata is a delicious and versatile way to make the most of leftovers—especially when it comes to pasta. Adding cooked pasta not only helps reduce waste but also brings a delightful texture to the dish.

Imported RecipeOriginally from: www.breville.com

Method

0
Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Once the pasta is ready, drain. Rinse under cold water to cool and drain well.
1
Cut the broccoli into small florets. Trim the stalks into approximately ¼-inch pieces and set aside.
2
Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 350°F, for 12 minutes. Press Confirm for P2 and set the oven to Broil, High, for 1 minute and press Start to preheat.
3
Whisk the eggs in a large bowl, add the parmesan, salt and pepper and whisk to combine. Add the pasta and stir.
4
Place a 10-inch cast iron skillet over high heat. Add the oil and swirl to coat the base and side. Add the onion and cook, stirring for 2 minutes, or until the onion starts to soften. Add the bacon and broccoli and cook, stirring for 2 minutes, or until the bacon begins to render.
5
Pour the spaghetti mixture into the skillet, spreading out. Cook, without stirring, for 2 minutes, or until the egg starts to set.
6
Once preheated, place the skillet in the oven and roast for 12 minutes in P1. The oven will automatically switch to P2.
7
The frittata should be golden and set. If not, broil a little longer.
8
Transfer the skillet to a wire rack to cool for 5 minutes.
9
Top with shaved parmesan and serve.