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Leftover Pasta Frittata Recipe

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This Leftover Pasta Frittata is a creative and delicious way to transform cold spaghetti into a savory egg dish perfect for breakfast, brunch, or a light dinner. Combining eggs, cheese, and leftover pasta, this quick skillet recipe results in a flavorful, golden-brown frittata with a crisp bottom and a tender center.

Ingredients

Egg Mixture

  • 6 large eggs
  • 1/4 cup grated Parmesan or pecorino cheese
  • 2 tablespoons olive oil (plus more for coating skillet)
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste

Pasta

  • 4 ounces cold leftover spaghetti (sauced or plain)

Instructions

  1. Mix the eggs: Crack the 6 large eggs into a bowl and whisk very well. Mix in the grated Parmesan or pecorino cheese, olive oil, salt, and freshly ground black pepper to create a flavorful egg mixture.
  2. Prep the pasta: If using sauced spaghetti, heat the cold leftovers and 2 tablespoons of water in a large nonstick skillet over medium-high heat until warm but not sizzling, then drain excess liquid. Stir the warm pasta into the egg mixture. Wipe the skillet clean, and add oil or butter to coat the bottom and sides. Pour in the pasta-egg mixture and distribute the spaghetti evenly if clumped. If using plain, unsauced spaghetti, heat oil or butter in the skillet over medium-high heat, add the spaghetti, and let it brown and crisp on the bottom, pressing down with a spatula. Then reduce heat to low and stir in the egg mixture.
  3. Cook the frittata: Cook over low heat until the edges are set and the center is still somewhat liquid, approximately 8 minutes. Run a thin metal spatula around the edges and underneath to loosen the frittata from the skillet.
  4. Flip the frittata: Invert a dinner plate over the skillet. Hold the plate and skillet handle firmly, and flip the frittata onto the plate in one quick motion.
  5. Cook the other side: Add a little more oil or butter to the skillet. Carefully slide the frittata back into the pan, reassembling if necessary. Cook over low heat until fully cooked through, about 7 minutes more.
  6. Cool and serve: Poke the center with a spatula tip to check if the eggs are set. Slide the frittata onto a plate, let it cool slightly, then slice into wedges and enjoy. The frittata tastes great hot, better after cooling for 30 minutes, and best after resting at room temperature for a while.

Notes

  • If your leftover spaghetti is sauced, warming it with a little water helps loosen it for mixing with eggs without making it soggy.
  • Be patient while cooking; low heat ensures the frittata cooks evenly without burning.
  • Flipping the frittata confidently helps keep its shape and texture intact.
  • The frittata is delicious served warm or at room temperature and can be a great make-ahead dish.

Find it online: https://lauracooks.com/leftover-pasta-frittata-recipe/