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Leftover Spaghetti Frittata

A thick slice of golden brown Leftover Spaghetti Frittata showing cooked spaghetti bound with egg and cheese.
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Make a quick and satisfying frittata using leftover cooked spaghetti, eggs, and cheese for an easy meal.

Ingredients

Scale
  • 2 cups cooked spaghetti, cold
  • 6 large eggs
  • 1/4 cup milk or cream
  • 1/2 cup shredded Parmesan cheese, plus extra for topping
  • 1/4 cup chopped onion
  • 1/2 cup chopped cooked meat or vegetables (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven broiler. If using an oven-safe skillet, place it over medium heat.
  2. Heat the olive oil in an oven-safe skillet (about 10 inches). Add the chopped onion and cook until soft, about 3 minutes. Add any other optional cooked vegetables or meat and cook for 2 more minutes.
  3. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the 1/2 cup of Parmesan cheese.
  4. Add the cold, leftover spaghetti directly to the skillet with the vegetables. Toss briefly to coat with the oil.
  5. Pour the egg mixture evenly over the spaghetti in the skillet, making sure the pasta is distributed in a single layer. Let it cook undisturbed on the stovetop for 3 to 5 minutes until the edges start to set.
  6. Sprinkle a little extra Parmesan cheese over the top.
  7. Transfer the skillet to the oven, placing it under the broiler. Broil for 2 to 4 minutes, watching closely, until the top is puffed, golden brown, and fully set.
  8. Remove from the oven and let it cool for 5 minutes before slicing and serving.

Notes

  • If your spaghetti is very saucy, gently blot some excess sauce off before adding it to the egg mixture to prevent a soggy frittata.
  • Use a non-stick, oven-safe skillet for the easiest removal.
  • This recipe works well with any leftover pasta shape, not just spaghetti.

Nutrition

Find it online: https://sundayflavor.com/leftover-spaghetti-frittata/