Looking for something to do with that leftover spaghetti? Look no further thanks to brilliant Neapolitan creativity! The Frittata di Spaghetti is a classic Neapolitan dish that was born out of the their clever and resourceful nature, never wanting to waste a thing. By simply adding some eggs, grated cheese, and black pepper, the spaghetti was transformed into a magical creation that has become a much beloved part of Neapolitan cuisine. Our mother, Josie, mostly learned to cook from our father’s mother who was Neapolitan, and this was a staple in our home growing up. Although Joey will tell you this isn’t his favorite dish 🥰, for me, it is comfort food at its best. 🍝
A few tips for making Frittata di Spaghetti
Long pasta such as spaghetti is typically used but it also can be made with any other pasta shape that happens to be leftover. The beautiful part is that the pasta can be sauced or not – again whatever you have left over. Think of the pasta and the eggs as a backdrop for other ingredients as well. I sometimes toss in leftover prosciutto or sausage. You can layer in a few thin slices of fresh tomato. Add in extra tomato sauce. (Here I used leftover spaghetti that I had made the night prior with a fresh cherry tomato and garlic sauce.)
The recipe below calls for about 8 ounces (1/2 pound of pasta) but it doesn’t have to be exact. If you have closer to a pound, you can add an additional egg and a bit more grated cheese to bind everything together.
I have also provided two methods for cooking the frittata. For the more adventurous, there is the stove top method which requires a somewhat daring flip of the frittata with a plate. Or take the easy way out and toss it in the oven until the eggs are set. Whichever method you choose, be sure to use a nonstick skillet so the frittata slides out easily for serving.
The frittata is great warm but also fantastic at room temperature – great for a quick snack or to take on the road or for a picnic. And all this deliciousness is ready in about 15 or 20 minutes. Grazie to the Neapolitans for this most perfect invention!
So off you go to make your very own Frittata di Spaghetti! 👨🏻🍳
And don’t forget to follow us on Instagram or Facebook as Jay and I are headed out to California next week to spend some time with Joey and Mark in Los Angeles – stay tuned! ❤️
Tanti baci e buon appetito! xx
Michele ❤️
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Frittata di Spaghetti
- Yield: 6–8 servings 1x
Description
Frittata di Spaghetti is a great way to transform leftover pasta into a delicious meal that is ready in under 15 minutes!
Ingredients
- About 8 ounces leftover spaghetti, with or without sauce
- 4 eggs, lightly beaten
- ½ cup grated Parmesan or Pecorino cheese
- About 1 cup torn fresh mozzarella (can substitute small pearl-sized balls)
- Freshly ground black pepper
- 3 tablespoons olive oil
Instructions
1. Bring your leftover pasta to room temperature. In a large bowl, combine the pasta, eggs, Parmesan and mozzarella cheeses, and a few good turns of freshly ground black pepper. Mix until well incorporated.
2. In an 8- or 9-inch nonstick skillet (if cooking using the oven method, be sure your pan is oven-proof), heat the olive oil over medium heat until shimmering. Be sure to coat the bottom of the pan. Pour in the spaghetti mixture, spreading it out evenly in the pan.
3. Stovetop method for cooking: Cook for about 8 minutes or until the bottom is set and crispy. Cover the pan with a plate and very carefully flip the frittata onto the plate. Slide it back into the pan and cook the other side for another 5 to 10 minutes until crisp and brown. Slide the frittata onto a serving plate.
Oven method for cooking: Preheat the oven to 375 degrees Fahrenheit. Place the pan in the oven and bake until the eggs are set, and the frittata is starting to brown around the edges, about 20 minutes. Invert the frittata onto a serving plate.
4. Sprinkle the frittata with additional grated cheese. Cut into wedges and serve hot or at room temperature.
Notes
- Long pasta such as spaghetti is typically used but it also can be made with any other pasta shape that happens to be leftover.
- Think of the pasta and the eggs as a backdrop for other ingredients as well. Toss in leftover prosciutto or sausage. Layer in a few thin slices of fresh tomato. Add in extra tomato sauce.
- The recipe below calls for about 8 ounces (1/2 pound of pasta) but it doesn’t have to be exact. If you have closer to a pound, you can add an additional egg and a bit more grated cheese to bind everything together.
- Pick your cooking method. For the more adventurous, there is the stove top method which requires a daring flip of the frittata once set. Or take the easy way out and toss it in the oven until the eggs are set and the edges brown. Whichever method you choose, be sure to use a nonstick skillet so the frittata slides out easily for serving.
- The frittata is great warm but also fantastic at room temperature – great for a quick snack or to take on the road or for a picnic. And all this deliciousness is ready in about 15 or 20 minutes.
I haven’t made this recipe yet, but it is much like the one my mother made on Sunday morning with leftover thin noodles from her Friday night chicken soup. We sprinkled it with sugar and loved it for breakfast. Cultures can be so different and so similar at the same time.