Go Back
Slice of leftover pasta frittata on a white plate with herbs, showing its cheesy texture and cooked pasta.
Alyssa

Leftover Pasta Frittata

This mashup of pasta and frittata combines some of my favorite comfort foods for a rich, cheesy, inexpensive pantry meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup grated Parmesan or pecorino cheese
  • 2 tablespoons olive oil (plus more for coating the skillet)
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • 4 ounces cold leftover spaghetti

Equipment

  • 1 Large Nonstick Skillet (for cooking the frittata)
  • 1 Whisk (for beating eggs)
  • 1 Spatula (for flipping)

Method
 

  1. Crack the eggs into a bowl and whisk well. Mix in cheese, olive oil, salt, and pepper.
  2. Heat leftover spaghetti (if sauced) and mix into the egg mixture. Prepare skillet.
  3. Cook the mixture until the edges set, then loosen sides and bottom with a spatula.
  4. Invert a plate over the skillet, flip the frittata onto it, then slide it back into the skillet until cooked through.
  5. Check with a spatula to ensure the egg is set. Slide onto a plate, cool, slice, and serve.

Notes

Great way to use leftover pasta in a delicious new dish!