Italian Spaghetti Frittata
Packed with classic Italian flavors, this Italian Spaghetti Frittata is a delightful twist on traditional pasta night. Made with tender leftover spaghetti, creamy eggs, and a luscious blend of Parmesan and mozzarella cheeses, this dish transforms simple ingredients into a golden, savory masterpiece. Enhanced with freshly minced garlic and parsley, it combines aromatic herbs with bold cheesy goodness for a satisfying one-pan meal. Perfectly cooked on the stovetop and finished in the oven, this recipe achieves a crisp, golden crust and a soft, custardy interior. Ideal as a creative brunch option, a quick weeknight dinner, or even a crowd-pleasing appetizer, this Italian frittata is versatile, flavorful, and easy to make in just 30 minutes. Slice it into wedges, serve warm or room temperature, and let the comforting blend of textures and flavors win over your taste buds!
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Recipe Information
Ingredients
- 300 g Cooked spaghetti
- 6 large Eggs
- 50 g Parmesan cheese
- 100 g Mozzarella cheese
- 50 ml Milk
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 clove Garlic
- 2 tbsp Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, crack the eggs and whisk them until fully beaten. Add milk, salt, pepper, and grated Parmesan cheese. Whisk again until combined.
Finely mince the garlic and fresh parsley, and mix them into the egg mixture.
Roughly chop the mozzarella cheese into small cubes and set aside.
Heat 1 tablespoon of olive oil in a large, oven-safe non-stick skillet over medium heat.
Add the cooked spaghetti to the skillet, spreading it out evenly into a layer. Let it warm for 1-2 minutes.
Pour the egg mixture evenly over the spaghetti. Use a spatula to gently press and distribute the eggs through the pasta.
Scatter the mozzarella cheese cubes evenly over the surface of the frittata.
Cook the frittata on the stovetop over medium-low heat for about 8-10 minutes, or until the edges are set and slightly golden.
Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the top is fully set and lightly golden.
Remove the skillet from the oven and let it cool for 5 minutes.
Use a spatula to gently loosen the frittata from the skillet and slide it onto a cutting board. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1412 mg | 109% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 828 mg | 18% | |
*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.
