Got leftover cooked spaghetti in the fridge? Make an awesome spaghetti frittata loaded with fresh italian-inspired flavors.
Frittatas have saved me from starvation on countless hungry weeknights. And pasta frittata is no exception.
I have a huge problem when it comes to measuring pasta, I never get it right despite the effort. I usually cook almost the double amount needed ( because it’s more annoying when you cook too little pasta), so we almost always end up having way too much cold cooked pasta left in the fridge – Although to be honest, the hubby tries to help by having seconds ( sometimes thirds).
I’m pretty sure I’ve inherited this from my mum. As any other real italian, she prepares pasta every day, leading almost always to a little leftovers. She then uses whatever pasta and sauce is left to make a flavor-packed frittata for dinner or lunch the next day. Inspired by her smart way to cut food waste, I follow her roots. If I’m preparing pasta, you can bet I’ll be making this frittata the next day. I prefer to go for spaghetti, but this recipe works well with any kind of pasta shape you have at hand.
In the warmer months I like to keep it light loading my frittata with plenty of veggies, like spinach, cherry tomatoes and garden peas, and use a mild goat cheese or mix in some herby ricotta. During the winter months, I’ll add parma ham, mushrooms, gooey rich cheeses and loads of dried herbs. There are no rules or fixed ingredients with this spaghetti frittata, you can literally throw in whatever you have in the fridge, and it always turns out amazing. It’s a winning way to use any leftovers you have in the kitchen, while keeping things easy, simple and quick.
The best part is, this italian leftover spaghetti frittata takes literally only 20 mins to make. All you have to do is mixing all the ingredients together, pour them over a hot cast iron skillet and finish off the frittata in the oven. One bowl, one skillet, no mess and no scary flip-overs.
I’ve used Garofalo whole wheat pasta to make this tasty frittata. This popular Italian brand makes pasta the traditional way since 1789, and I believe it really stands out from the other brands available on the high-street. Their whole wheat spaghetti (available in UK and US) have a unique nutty flavor and add an extra healthy boost to the dish. The spaghetti also remain amazingly al dente, which is something I couldn’t achieve with other pasta brands I’ve tried in the past.
Whole wheat pasta has also higher nutritional value than regular pasta. First of all, it’s a complex carb, so it gives you long lasting energy compared to the simple carbs contained in other pasta. Whole wheat pasta is also known to improve digestion health and it’s a good source of protein (it contains the double amount compared to regular pasta).
This leftover spaghetti frittata makes a great vegetarian meal or snack any time of the day, whether is breakfast/ brunch/ lunch or dinner. If I have friends over, I like to cut it into small cubes and serve it as finger food, and it’s one of my must-dishes to bring at summer picnics and outdoor parties. It’s just as tasty cold as it is warm, so it’s great to serve at any occasion!
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Let me know if you try this mouth-watering frittata! If you do, please leave a comment below and let me know how you enjoyed it and what are your favorite ingredients. And don’t forget to take a picture, tag it #thepetitecook and share it with me on Instagram!
Italian Leftover Spaghetti Frittata
Ingredients
- 250 gr / 4cups cooked whole-wheat spaghetti
- 150 gr / 5oz cubed goat cheese
- 5 beaten large eggs
- 225 gr /1 cup fresh spinach leaves
- 170 gr / 1 cup sliced cherry tomatoes seeds and juice removed
- a bunch of chopped fresh basil and mint
- 150 gr /1 cup boiled fresh/frozen peas
- 3 finely chopped spring onions
- 1 tbsp extravirgin olive oil
Instructions
- Preheat oven to 390F/190C.
- In a large bowl add spaghetti and eggs and mix well. Season with salt and pepper to taste and fold in the rest of the ingredients.
- Mix all ingredients together and season a little more.
- Brush with olive oil a medium cast iron skillet and arrange over medium-high heat.
- Gently pour over the spaghetti mixture. Make sure the spaghetti are evenly arranged and almost entirely covered with the eggs & other ingredients.
- Cook on the stove for about 5 mins, until the frittata edges are solid but the center is still runny.
- Finish the cooking process in the oven, until the center is no longer liquid and the frittata is nicely golden brown on top, about 10 mins.
- Remove from the oven and serve warm or allow to cool and serve into slices at room temperature.
- Store in the fridge in an airtight container for up to 2 days.
Notes
