Frittata Di Spaghetti Spaghetti Omelet
Transform your leftover pasta into an Italian classic with this Frittata di Spaghetti, also known as a Spaghetti Omelet. This quick and hearty dish combines perfectly cooked spaghetti with fluffy eggs, creamy mozzarella, and savory Parmesan cheese, all seasoned with garlic powder, fresh parsley, and a touch of black pepper. Cooked to golden perfection in olive oil, it’s finished with a clever flip technique to ensure both sides are beautifully crisp. This 25-minute recipe is a brilliant way to repurpose leftover pasta into a comforting, cheesy meal that’s ideal for breakfast, lunch, or even dinner. Serve it warm in wedges for an easy, family-friendly dish bursting with authentic Italian flavor.
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Recipe Information
Ingredients
- 300 grams Cooked spaghetti
- 6 large Eggs
- 50 grams Parmesan cheese
- 50 grams Mozzarella cheese
- 50 milliliters Milk
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, and garlic powder until well combined.
Chop the fresh parsley finely and add it to the egg mixture.
Grate the mozzarella cheese and set it aside for later use.
Add the cooked spaghetti to the bowl with the egg mixture. Toss gently to ensure all the pasta is coated evenly.
Heat the olive oil in a large non-stick frying pan (about 10-12 inches in diameter) over medium heat.
Pour the spaghetti and egg mixture into the frying pan, spreading it out evenly. Press it down gently with a spatula to create a flat surface.
Sprinkle the grated mozzarella cheese evenly over the top of the frittata.
Cook the frittata on medium-low heat for about 8-10 minutes, or until the bottom is golden brown and the edges begin to set.
Carefully slide the frittata onto a large plate. Place the frying pan upside down over the plate, then flip the frittata back into the pan to cook the other side. Cook for another 5 minutes, or until the frittata is cooked through and golden brown on both sides.
Slide the finished frittata onto a serving plate. Allow it to cool slightly before slicing into wedges and serving.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.4 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 974 mg | 75% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 746 mg | 16% | |
*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.
