I had a party a few days ago, and for no particular reason made more pasta than can feed a truckload of starving students. One of those times when your mind is in a million places and your measurements are well, forgotten.
In any case, so I had all this leftover spaghetti and I was wondering what to do with it. I recalled that when I was little we used to make an omelette stuffed with these Indian instant noodles called Maggi. And since eggs are a weekend tradition, I thought why not add the spaghetti to my frittata brunch! It was quick, rather filling, and quite an ingenious way to use up some of the over-stock.
Just don’t feed me any pasta for a year now.
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Leftover Spaghetti Frittata
- Total Time: 30 minutes
- Yield: 2 servings
Description
Transform leftover spaghetti into a delicious and filling frittata, perfect for a weekend brunch.
Ingredients
- 2 cups (480 ml) leftover boiled spaghetti
- 2 large eggs
- 4 tbsp (60 ml) whole milk
- 2 tsp grated Gruyere cheese
- 1 cup (240 ml) mixed vegetables (red & green peppers, onions, and baby spinach)
- 1/4 tsp dried rosemary
- 1 tbsp (15 g) butter
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of butter in a cast iron skillet over medium heat.
- Add the mixed vegetables (red & green peppers, onions, and baby spinach) and sauté for about 1 minute until they start to soften.
- Add the leftover spaghetti and 1/4 tsp of dried rosemary to the skillet, and sauté for another minute, ensuring the spaghetti is well mixed with the vegetables.
- In a separate bowl, beat 2 large eggs with 4 tbsp of whole milk, and season with salt and pepper to taste.
- Pour the egg mixture over the spaghetti and vegetables in the skillet, tilting the skillet to ensure even coverage.
- Sprinkle 2 tsp of grated Gruyere cheese over the top.
- Cook on medium-low heat for about 8-10 minutes, or until the eggs are set and the bottom is golden brown.
- Finish by placing the skillet under a broiler for 2-3 minutes to brown the top, if desired.
- Remove from heat, let it cool slightly, then slice and serve warm.
Notes
- This frittata is a great way to use up leftover spaghetti.
- Feel free to substitute Gruyere with any cheese you have on hand.
- You can also add other vegetables like mushrooms or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 210 mg
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Frequently Asked Questions
Why does this recipe use a cast iron skillet?
A cast iron skillet goes safely from the stovetop straight under the broiler, which is how this frittata gets its golden-brown top. Finish it under the broiler for 2–3 minutes after the eggs have set on medium-low heat for 8–10 minutes on the stove.
Why Gruyere cheese specifically?
Gruyere melts smoothly and has a nutty depth that complements both the eggs and the leftover pasta. You can substitute any cheese you have on hand — mozzarella, cheddar, or even Parmesan all work.
Do I need to cook the spaghetti before making this, or can I use it straight from the fridge?
This recipe is built around already-cooked, leftover spaghetti used straight from the fridge — 2 cups of it go directly into the buttered skillet and are sautéed for just 1 minute with the vegetables before you pour the egg mixture over.
