One of those days was it? Long hours, it’s dark and cold and you are exhausted; too weary to stop at the market to pick up a few things. Allora, you have some leftover pasta in the fridge from the weekend, there is hope… Spaghetti Frittata or Frittata di Spaghetti is only minutes away and a home cooked dinner will be served tonight.
One thing all Italians agree upon, regardless of where they are from – food is not to be wasted. Leftover spaghetti can be reinvented to make a second family dinner with just a few fresh eggs and some grated cheese.
Yesterday’s spaghetti can be of just about any preparation, Marinara & Aglio Olio work especially well. The refrigerated spaghetti should be at room temperature or gently reheated before you begin. Some recipes for Spaghetti Frittata have you flip the frittata to brown the top; after a long day that the last thing I want to do is flip anything in a skillet. A quick run under the broiler and Spaghetti Frittata browned and ready to serve.
Pair Spaghetti Frittata with a nice salad or a side of vegetables and dinner is served.
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- 8 ounces of leftover cooked spaghetti at room temperature
- 1 Tbs. olive oil
- 4 large organic eggs, lightly beaten
- ⅔ cups Parmigiano, grated
- Freshly ground black pepper
- Chopped Italian parsley leaves for garnish if you like
- Be sure to have the leftover spaghetti at room temperature before beginning; a gently warming in the microwave is perfectly fine to take the chill off.
- Heat the 1 tablespoon of olive oil in a heavy oven proof skillet over medium-high heat; I generally use a well seasoned cast iron skillet for my frittatas.
- Preheat the broiler to high heat with the oven rack at the top third shelf.
- Season the lightly beaten eggs with some freshly ground black pepper and ⅓ cup of the grated Parmigiano. Combine well and pour over the leftover spaghetti making sure to coat all of the strands with the egg mixture.
- Transfer the eggy strands of spaghetti into the preheated skillet, turning the heat to medium. Cook for 4 to 5 minutes until the bottom is golden and the egg is mostly cooked.
- Sprinkle the remaining ⅓ cup of Parmigiano over the frittata and place the skillet under the broiler until the top is nicely browned.
- The frittata may be served hot or at room temperature. Sprinkle with a bit of chopped parsley if you like.
Frittata with Zucchini Flowers and Ricotta just says summer, doesn’t it? The delicate blossoms are at every summer farm stand just waiting to be featured and why not in a frittata? The versatile frittata is a staple during the long hot days of summer when produce is at its peak and the desire heat up the kitchen is definitely at its lowest.
Italians eat quite simply at breakfast time, coffee is essential and generally in the form of a quick espresso, caffe al latte, or cappuccino. Accompanying the morning coffee ritual might be a cornetto, a few cookies, or a small roll with jam – nothing at all elaborate. The lavish breakfast buffets at Italian hotels are intended for istranieri, foreigners…. 
