Spaghetti Frittata - Frittata di Spaghetti
Prep time
Cook time
Total time
A quick and easy way to turn last night spaghetti into this evening’s dinner.
Serves: 4 as a main course, 8 as an appetizer
  • 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
  1. 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.
  2. 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.
  3. Preheat the broiler to high heat with the oven rack at the top third shelf.
  4. 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.
  5. 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.
  6. Sprinkle the remaining ⅓ cup of Parmigiano over the frittata and place the skillet under the broiler until the top is nicely browned.
  7. The frittata may be served hot or at room temperature. Sprinkle with a bit of chopped parsley if you like.
Recipe by LaBellaSorella at