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Spaghetti Frittata

A simple, savory frittata made with leftover or freshly cooked spaghetti and a cheesy egg mixture.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 large eggs
  • 4 tablespoons Parmesan, grated or any cheese
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper or about 3 turns of the pepper grinder
  • 1 tablespoon extra virgin olive oil
  • 1 cup spaghetti, broken break into fourths before measuring
  • 1/4 cup marinara sauce

Instructions

  • Bring a large pot of water to a boil and add a pinch of salt.
  • Add the broken spaghetti and cook until al dente according to package instructions, then drain well and set aside.
  • In a medium bowl, whisk together the eggs, grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper until combined.
  • Heat 1 tablespoon olive oil in an 8–10 inch nonstick skillet over medium heat.
  • Add the drained spaghetti and 1/4 cup marinara to the skillet and sauté briefly until heated through and coated with sauce.
  • Pour the egg and cheese mixture evenly over the spaghetti, tilting the pan so the eggs cover the pasta.
  • Reduce heat to low, cover, and cook until the bottom is set and the frittata slides slightly in the pan, about 4 minutes.
  • Use a plate to invert the skillet and flip the frittata, then slide it back into the pan and cook the second side until just set, about 3 minutes.
  • Slide the frittata onto a plate, slice, and serve warm.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Whisk or fork
  • 8-10 inch nonstick skillet
  • Spatula
  • Plate (for flipping)

Notes

  • Break spaghetti into fourths before measuring for accurate volume.
  • Use a nonstick skillet to make flipping easier.
  • Cook pasta just to al dente so it holds texture in the frittata.