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.
I have been making the Spagetti Frittata for many years, using the double fry pan I purchased at the Catania street fair about 20 years ago! Makes flipping so simple! Thank you for your recipes!!
I would love to have that pan from Catania and practice my flipping! What a lovely memory each time you use it for Spaghetti Frittata or any other special dish. Thank you so much for following me and sharing my love for all things Italian. Buon Anno Jennie!
I love recipes such as this…cook once and eat twice and even better is re-inventing it the second time around! My mom would make something similar and I have always loved the crunchy edges, my favourite part! Thanks for sharing Paula 🙂
The crunch edges are the absolute best part Marisa!
I’ve always wanted to make one of these. Yours look terrific.
Extraordinarily simple Linda, and a good go two at the end of a busy day.
Fantastic way to recycle leftover pasta. And I love it in its own right. The only problem in our household is there is hardly a time when we don’t gobble up all the pasta on our plates… 😉
I try to commandeer the portion control a casa, but sadly this is a recurring problem here as well.
My grandmother used to make this all the time, Paula. Whatever pasta was left over, a beaten egg or two, handful of grated cheese, few grinds of pepper…..yum! So simple. I find myself loving these simple preparations again…..and I have once again found myself using another plate on top of left overs instead of wrap or foil!
Thank you for posting this, brought back great memories!! Happy New Year to you and yours!
Chris, I so look forward to you sharing the memories that my posts stir up for you as they bring such an authentic touch to the writing. Happy New Year to you and your family, may 2017 be filled with all things wonderful. Buon Anno!
Thanks for reminding me about this simple meal. I used to make this years ago at my cafe and it was always a hit with the customers.
In food there are memories… simple inexpensive ingredients often make the best meals.