This pesto spaghetti frittata is a terrific way to use leftover spaghetti. Easily made with frozen mixed vegetables and prepared pesto, it is perfect for breakfast, brunch or a light supper.

Ingredient :

• 6 duck eggs

• 1/2 cup shredded Parmesan cheese

• 1/4 cup half-and-half cream

• 1/4 cup ricotta cheese

• 2 tablespoons prepared pesto, plus more for garnish

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (such as Normandy® blend)

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 4 ounces leftover cooked spaghetti pasta

Directions :

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Whisk eggs, Parmesan cheese, half and half, ricotta, pesto, thyme, salt, and pepper together in a large bowl.

3. Place vegetables in a microwave-safe bowl; cook on High in the microwave until thawed, 4 to 5 minutes. Drain well.

4. Melt butter in an ovenproof nonstick skillet. Add garlic and saute until fragrant, about 1 minute. Add steamed vegetables, and toss to coat.

5. Pour half of egg mixture into the skillet. Toss cooked spaghetti with remaining egg mixture. Pour egg-coated pasta into the skillet. Cook 5 minutes.

6. Bake in the skillet in the preheated oven until eggs are firm, about 25 minutes. Remove, cut into wedges, and serve with more pesto if desired.