- 4 ounces Barilla® Spaghetti
- 1/2 cup Barilla® Marinara Sauce, heated
- 2 tablespoons olive oil, divided
- 1 tablespoon minced carrots
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1/4 cup peas
- 1/4 cup diced red bell pepper
- 4 eggs, beaten
- freshly ground black pepper
- 1/4 cup grated Pecorino Romano cheese
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.
- Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.
- Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.
- Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.
- Transfer frittata to a warm serving platter; allow to rest 10 minutes.
- Top the frittata with warmed sauce and grated cheese.