Bite-Size Spaghetti Fritattas

Don’t you just love when a familiar food is presented in a unique way? I do. I’ve been making these crowd-pleasing bite-size frittatas for parties for many years — in fact, I started making these when I was catering parties in NY under “The Pleasure of Your Company”.

Followers of FOODalogue know that I generally don’t follow recipes, even my own. However, there are a few that I’ve relied on and have carried with me every time I moved. Drunken Turkey is one. This is another.

The inspiration for this recipe comes from “The Joy of Pasta” by Joe Famularo + Louise Imperiale, copyright 1983. As you can see, it was presented as a skillet fritatta to serve 4-6 people. I use a similar flavor profile but switched up the execution.  In fact, you can see my post-it notes increasing eggs from 4 to 12 and then back again to 10 and subsequently 8. 

My adaptation produces about 8-dozen frittatas if baked in mini muffin tins. The end result is the circumference of a thumb-forefinger circle, a perfect bite-size appetizer which I serve with 2 sauces: green + red (pesto and marinara or vodka sauce which I used in this preparation). 


3 cloves garlic minced
1/3c crumbled bacon
1/2c peas
1 1/2 lbs. mozzarella shredded
8 eggs beaten
1/2c Parmigiano Reggiano (or Locatelli, whatever you use)
1/2c provolone (first time I added this cheese)
1 lb. thin spaghetti

Saute garlic, bacon, and peas. Reserve to side.
Crack spaghetti in thirds, boil to al dente and drain.
Mix beat eggs with cheeses, s+p, and fold in garlic/bacon/pea mixture.
Add drained spaghetti and mix.
Fill greased mini muffin tins.
Bake in 350-375 oven.

Cooking Notes

  1. Be careful with the number of eggs or it could be too omelet-y. That’s why I’ve reduced # of eggs over the years. You can always add more to the mixture.
  2. You can substitute bacon for ham or any other pork product (about 1/4 lb.).
  3. You can make these in advance and either refrigerate or freeze them in a baggie.
  4. Bring to room temperature and then reheat in the oven before saucing.
  5. It’s a good buffet item because they can be served at room temperature.
  6. If you use a larger muffin mold, it makes a lovely first dish or lunch with a salad.

Let me know if you use the recipe and how you like it.


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