Spaghetti Frittata
Transform your leftover pasta into something extraordinary with this Spaghetti Frittata—a quick, flavorful dish perfect for breakfast, brunch, or even a light dinner. This Italian-inspired recipe combines cooked spaghetti with a rich mixture of eggs, Parmesan, and mozzarella cheese for a creamy, cheesy base. A hint of garlic, fresh parsley, and optional red chili flakes add layers of savory and aromatic flavor. Pan-cooked until golden and finished in the oven, this frittata achieves the perfect balance of crispy edges and a tender, fluffy center. Ready in just 30 minutes, this one-pan dish is versatile, satisfying, and can be served warm or at room temperature. It’s an excellent way to give new life to pasta and impress your family with minimal effort.
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Recipe Information
Ingredients
- 250 grams cooked spaghetti
- 6 large eggs
- 60 grams grated Parmesan cheese
- 100 grams mozzarella cheese, shredded
- 60 ml milk
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
In a large mixing bowl, whisk the eggs, milk, grated Parmesan cheese, salt, black pepper, and red chili flakes (if using) until well combined.
Add the cooked spaghetti to the egg mixture and toss gently to coat the pasta evenly. Stir in the mozzarella cheese and chopped parsley.
Heat the olive oil in an oven-safe non-stick skillet (approximately 10 inches in diameter) over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour the spaghetti and egg mixture into the skillet, spreading it evenly with a spatula. Cook over medium heat for about 5-6 minutes, until the edges are set and golden but the center is still slightly runny.
Preheat the oven to 180°C (350°F) or switch on the broiler function.
Transfer the skillet to the oven and bake or broil for 8-10 minutes, or until the top is golden and the frittata is fully set. You can gently test the center with a toothpick to ensure it’s cooked through.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Carefully slide the frittata out of the skillet or cut it directly in the pan. Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1671 mg | 129% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 806 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.
