Frittata Di Spaghetti Spaghetti Frittata
Transform your pasta night with **Frittata di Spaghetti**, an Italian culinary gem that transforms humble spaghetti into a golden, cheesy delight. This versatile recipe is perfect for repurposing leftover spaghetti or starting fresh, combining it with a rich mixture of eggs, Parmesan, mozzarella, and a touch of milk for a creamy base. Infused with the vibrant flavors of Italian parsley and a hint of freshly ground black pepper, this spaghetti frittata is cooked to perfection in olive oil and butter for a beautifully crisp exterior and a tender, satisfying center. Ready in just 30 minutes, it’s an effortless dish that shines as a quick dinner, brunch centerpiece, or even a picnic-ready snack. Serve it warm or at room temperature alongside a fresh salad or crusty bread for an authentic, crowd-pleasing Italian experience.
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Recipe Information
Ingredients
- 300 grams Cooked spaghetti (leftover or freshly cooked)
- 6 large Eggs
- 50 grams Parmesan cheese, grated
- 100 grams Mozzarella, shredded
- 50 ml Milk
- 2 tablespoons Italian parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 tablespoon Butter
Instructions
1. If not using leftover spaghetti, cook 300 grams of spaghetti according to the package instructions. Drain and let cool slightly.
2. In a large mixing bowl, crack 6 eggs and whisk them thoroughly.
3. Add the grated Parmesan cheese, shredded mozzarella, milk, chopped parsley, salt, and black pepper to the eggs. Mix well to combine.
4. Add the cooked spaghetti to the egg mixture and toss to coat all the pasta evenly.
5. Heat a non-stick skillet over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter, allowing them to melt and coat the pan.
6. Pour the spaghetti and egg mixture into the skillet, spreading it out evenly with a spatula.
7. Cook the frittata on medium-low heat for about 10 minutes, or until the bottom is golden and set but the top is still slightly runny.
8. Carefully slide the frittata onto a large plate. Place the skillet upside down over the plate and flip the frittata back into the skillet to cook the other side.
9. Cook for an additional 5-7 minutes, or until the frittata is fully set and golden on both sides.
10. Transfer the frittata to a serving plate. Let it cool slightly before slicing into wedges.
11. Serve warm or at room temperature with an optional side salad or some crusty bread.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1544 mg | 119% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
