Got leftover cooked spaghetti in the fridge? Make this awesome 15-minute spaghetti frittata loaded with fresh Italian-inspired flavors.
Frittatas have saved me from starvation on countless hungry weeknights. And spaghetti frittata is no exception.
Whenever I cook too much 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.
Over the warmer months I like to keep it light loading my pasta frittata with plenty of veggies, like spinach, cherry tomatoes and garden peas, and fresh cheeses.
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.
This leftover spaghetti frittata makes a great vegetarian meal or snack any time of the day, whether it is for 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!
And if you're looking for more frittata ideas, give this potato frittata a try, or make this super easy healthy spinach and peas frittata instead.
Italian Leftover Spaghetti Frittata
- 250 g cooked spaghetti
- 150 g goat cheese, cubed
- 5 large eggs, beaten
- 225 g fresh spinach leaves
- 170 g cherry tomatoes, seeds and juice removed, sliced
- a bunch of chopped fresh basil and mint
- 150 g peas, cooked
- 3 spring onions, finely chopped
- 1 tablespoon extravirgin olive oil
- Preheat oven to 390°F/190°C.
- In a large bowl add the spaghetti and eggs and mix well. Fold in the remaining ingredients, season to atste with salt and pepper and mix well.
- Brush with the olive oil a medium cast iron skillet and placeover 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 minutes, until the frittata edges are firm 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 minutes.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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