Frittata di Spaghetti

Frittata di Spaghetti

I always make too much spaghetti when I cook it for dinner. In fact, I always make too much pasta of any shape. In an effort to control the problem, I used to try and measure out how much pasta I was using with a scale or a measuring cup, but since I inevitably ended up throwing an extra handful or two into the pot (it never really looked like enough just sitting there!), I have long since given that up and am resigned to the fact that I’ll just always have more pasta than I can eat in one sitting.

Making a frittata is one of the best ways to use leftover pasta. You can use any size or shape of pasta, regardless of whether it was cooked with sauce, sausage or any other extra ingredients. The leftover pasta is stirred into a mixture of eggs and cheese, then cooked the same way that any other frittata is: cooked until set on the stovetop, then cooked under the broiler to finish it off. Spaghetti is my favorite type of pasta to use in a dish like this. My leftover pasta almost always has some marinara sauce still on it, and I mix that leftover sauce into the frittata as well. For this particular frittata, I also stirred in some fresh diced tomato and some feta cheese – delicious! The eggs hold everything together well and the dish is so unique and tasty (not to mention easy) that you’ll probably make it again and again. Vary the cheese and other add-ins to suit your tastes.

You can cut down on the number of egg yolks by substituting 2 egg whites for one of the whole eggs. I wouldn’t recommend cutting back on the number of eggs, however. The eggs are what give the dish structure, hold it together and make it really exceptional – not to mention that they keep it from being a sticky pile of leftover noodles.

Frittata di Spaghetti
5 large eggs
1 cup chopped fresh tomatoes
1/2 cup feta cheese
approx 1 1/2 cups (or 2 servings) leftover pasta with marinara sauce
salt and pepper, to taste

Preheat a 9 or 10-inch ovenproof frying pan over medium-high heat with a little bit of olive oil.
In a large bowl, whisk together 5 eggs until smooth. Stir in chopped fresh tomatoes, feta cheese and leftover pasta, then season to taste with salt and pepper.
Pour mixture into the frying pan and cook until it is beginning to set around the top edges and is golden brown on the bottom, about 5-8 minutes.
Transfer frying pan to oven and place under broiler, cooking for an additional 4-5 minutes, until frittata is set and lightly browned. Turn out onto a serving platter and serve immediately.

Serves 3-4 people.

5 comments

  1. I always seem to have a lot of left over pasta so this might just come in really handy for me!

    Great article and might I say, yum!

  2. Looks like a great recipe and definitely a good way to use leftovers. I love pasts of all types (especially spaghetti) so this is a recipe I am interested in. I’m printing it right now!

  3. I used to eat this when I was young however it only consisted of some boiled thin spaghetti mixed with butter eggs and chees and fried . It was yummy. :-)

  4. It’s looks yummy!

    Although I find very little time to cook, even though I’ll definitely give it a try.

    Thanks for sharing.

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