Recipe courtesy of Ina Pinkney
Show: The Best Of
Episode: Breakfast Spots
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F.

Brush a 10-inch round cake pan lightly with oil. Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside.

Saute onions and garlic in olive oil until soft, then add pepper, mushrooms, and zucchini and continue to cook until soft. Drain off liquid and add oregano, and salt and pepper. Set aside to cool.

In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and pepper on low speed. When combined, add cream cheese in small bite-sized bits (pull pieces by hand).

Put cooked spaghetti into pan. Do the same with the vegetables. Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan. Pat down so that as much of the solids are covered with the liquid.

Bake for 30 to 40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool. Serve immediately. Can serve on a bed of lightly sauteed fresh tomato sauce, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Herb Pasta Dough

Recipe courtesy of Michele Urvater

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Frittata with Tuna and Tomatoes

Recipe courtesy of Giada De Laurentiis

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking