Easy Leftover Spaghetti Frittata

A golden, crispy-edged Italian egg dish made with leftover spaghetti. Neapolitan comfort food that transforms cold pasta into something genuinely special in 20 minutes.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Brunch, Main Course

Cuisine Italian, Neapolitan

Servings 4

Calories 420 kcal

Ingredients

3 to 4 cups leftover cooked spaghetti (about 12 oz), tossed with 1 tsp olive oil
5 to 6 large eggs
1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano
2 to 3 oz scamorza or provolone, diced small
3 tbsp olive oil, divided
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley (optional)

Instructions

Stovetop Method

Beat eggs in a large bowl. Add parmesan, diced cheese, parsley if using, salt, and pepper. Stir to combine. Fold in the pasta until evenly coated.
Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium-high heat. Add the pasta mixture and press into a compact disc. Cook 1 minute on high, then reduce to medium-low.
Cover and cook 7 to 8 minutes until the bottom is golden and the frittata releases cleanly from the pan.
Place a large plate over the pan. Flip the pan and plate together in one swift motion. Add remaining tablespoon of oil to the pan and slide the frittata back in, uncooked side down.
Cook uncovered 4 to 5 minutes until the second side is golden. Rest 2 minutes, then cut into wedges.

Broiler method (no flip)

Mix as above. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Add the pasta mixture and press into a disc. Cook 6 to 8 minutes until the edges are set and the bottom is golden.
Transfer to the broiler, 6 inches from the element. Broil 3 to 4 minutes until the top is puffed and golden. Watch closely.
Rest 2 minutes in the pan, then cut into wedges.

Notes

Pasta types: Long pasta slices most cleanly. Short pasta works but needs slightly more egg to hold together.
Sauced pasta: Leftovers with meat sauce or tomato sauce work well. Reduce added salt since the sauce already provides seasoning.
The flip: Confirm the frittata releases cleanly from all sides before flipping. Move the pan over the sink as a precaution.
Storage: Refrigerate up to 3 days. Excellent cold or at room temperature. Freezes for up to 1 month.