Simple Spaghetti Frittata
Elevate your leftover spaghetti game with this Simple Spaghetti Frittata—a golden, crispy Italian-inspired dish that’s perfect for breakfast, lunch, or dinner. Combining cooked spaghetti with a luscious mixture of eggs, milk, Parmesan, and fresh parsley, this recipe achieves the perfect balance of creamy and savory. A layer of melted mozzarella adds a rich, cheesy topping, while the skillet technique creates a perfectly golden crust. Ready in just 25 minutes, this versatile frittata is ideal for busy weeknights or an impressive brunch centerpiece. Serve it warm or at room temperature, garnished with fresh parsley for an effortlessly elegant touch. Keywords: spaghetti frittata, easy Italian recipe, leftover spaghetti ideas, quick frittata recipe, cheesy skillet meal.
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Recipe Information
Ingredients
- 2 cups Cooked spaghetti
- 6 large Eggs
- 0.25 cups Milk
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
In a medium bowl, whisk together the eggs, milk, Parmesan cheese, parsley, salt, and black pepper until fully combined.
Add the cooked spaghetti to the egg mixture and gently toss to coat all the strands evenly.
Heat the olive oil in a 10-inch nonstick skillet over medium heat.
Pour the spaghetti mixture into the skillet, spreading it out evenly with a spatula.
Sprinkle the mozzarella cheese evenly over the top of the mixture.
Cook on medium heat for 5-7 minutes, or until the bottom is golden brown and the edges are set.
Carefully flip the frittata using a plate or large spatula. To do this, place a large flat plate over the skillet, invert the skillet to transfer the frittata onto the plate, and then slide the frittata back into the skillet with the uncooked side down.
Cook for another 5-7 minutes, or until the second side is golden brown and cooked through.
Remove the skillet from heat and let the frittata cool for 2-3 minutes before slicing into wedges.
Serve warm or at room temperature, garnished with additional parsley, if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1124 mg | 86% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 753 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.
