This delicious spaghetti frittata with turkey meatballs was a total family dinner fail.
Let me explain.
I made it because Owen’s picky eating has reached new heights lately. Last Sunday he ate nothing but fruit. (He refused French toast, roast chicken, sliced avocado, and a cream cheese and jelly sandwich.) I’ve been wracking my brain, trying to come up with new and wholesome meals he might possibly allow to pass his lips. He likes spaghetti, he likes meatballs, and he likes scrambled eggs, so I thought, let’s try a spaghetti frittata!
I had such high hopes for it. I considered including some wilted spinach, sautéed onions, or minced parsley, all of which would be delicious additions, but then I remembered that those ingredients are toddler-repellant. I left them out and kept this recipe as simple and kid-friendly as possible.
I mean, does that look child-approved or what? ↓↓↓ There are no suspicious green or black flecks of any kind. And that cheese? You guessed it. Mild, milky mozzarella.
As I was cooking and photographing this dish, I imagined writing a triumphant post about how Owen was weary at first, but after just one bite he loved it and gobbled up a giant slice. He even asked for seconds! I would say. Alex loved it too. It’s our new weeknight family fave! I couldn’t wait to pick Owen up from school and have an early dinner.
But, alas, here is how things actually played out: when we got home Owen asked for these fruit snacks, and when I said no, he had a giant fit and refused to take one bite of my frittata. After he finally calmed down, we compromised on a grilled cheese sandwich. Then Alex came home and said a work meeting had run late and he hadn’t been able to eat lunch until 3pm, at which point he’d gone out for Indian food.
Even though this didn’t turn into the June Cleaver family dinner of my dreams, I still maintain that this frittata is very kid-friendly. I hope you try it, and that you have more success with it than I did. And if you don’t, the leftovers reheat really well so you can enjoy them all week. ?
- 1/2 pound ground turkey
- 1/4 cup panko (or regular breadcrumbs)
- 2 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons milk
- Kosher salt and freshly ground black pepper
- 1/4 cup marinara sauce
- 8 ounces (1/2 package) spaghetti
- 6 large eggs
- 1/4 cup milk
- 3/4 cup grated mozzarella cheese
- Kosher salt and freshly ground black pepper
- Marinara sauce, Parmesan cheese, and fresh basil, for serving
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray. In a medium bowl, combine the turkey, panko, Parmesan, garlic, milk, and a pinch of salt and pepper. With clean hands, gently mix together until just combined. Form the mixture into small balls (about 12-14 total) and transfer them to the baking sheet. Brush the tops of the meatballs with the marinara sauce. Bake until the meatballs are just cooked through, about 10 minutes. Let the meatballs cool, but lave the oven on.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain and set aside.
- Whisk the eggs and milk in a large bowl. Add the spaghetti and 1/2 cup of the mozzarella and season with salt and pepper.
- Heat a 9-inch nonstick oven-proof skillet (or a very well greased cast iron skillet) over medium heat. Pour in the egg-spaghetti mixture and nestle the meatballs on top. Sprinkle the remaining 1/4 cup of mozzarella over the top. Cook until the edges of the frittata are just set, about 5 minutes. Transfer the skillet to the oven and cook until the frittata is set in the center and the cheese is melted, about 10 minutes. Cool slightly, then cut into wedges and serve.
- This frittata is a great make-ahead dish. Just rewarm in a 250°F until hot, about 30 minutes.
Natalie @ Obsessive Cooking Disorder says
Ah picky eaters. I was once such a horrible eater and look at me now – there’s hope haha. hang in there
Lucy Baker says
Ha! Thanks Natalie! I will never give up 🙂
Peter Block says
Lucy, I am loving this idea. Love the look of it.
Karly says
What an interesting dish! It looks absolutely delicious!
Dana says
Holy moly, this is such a great idea! Totally going to make a vegetarian version of this. Thanks for the inspiration 🙂
Amy says
I really like the idea of a spaghetti frittata. We are heading into a really busy season, so I love that this can be made ahead of time and then pulled out and reheated later. I might be trying this one soon.
Maggie says
Such a delicious and comforting meal! Love it!
Maggie says
Such a delicious and comforting one-dish meal! I really like turkey meatballs. They’re just as scrumptious and low in calories 🙂
Michelle | A Dish of Daily Life says
Those nights are so frustrating! When you said it was a family fail, my first thought was oh, no, but it looks really good! I’m glad to hear that it is really good, because it’s totally something I would try. Hopefully next time you make it, everyone will be in the right frame of mind and won’t have eaten ahead of time! 🙂
Kristen @A Mind Full Mom says
This is such a fun twist on a frittata! I love it!
Valentina | The Baking Fairy says
This looks so good! I love the idea of a spaghetti and meatball frittata. Pinning!
Elly Leavitt says
Wow this dish looks like what dreams are made of… all my favourite things in one! Hopefully the next time you make it you’ll have better luck haha but I will definitely be making this soon. Thanks for sharing x
CakePants says
This looks amazing! I love how you took a classic dish and reinvented it…even if Owen wasn’t such a fan. I’m 100% sure I would have gobbled this up as a child, and I was a pretty picky eater in my day 😉
Lucy Baker says
I know, I would have loved this as a child too! He is just so picky…