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Leftover Spaghetti Frittata

Leftover Spaghetti Frittata

Leftover Spaghetti Frittata

What do you do with tons and tons of leftover Spaghetti? Why make Frittata of course.
By Shuchi Mittal

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.

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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.

Leftover Spaghetti Frittata
Prep Time
Cook Time
Total Time
A great way to use leftover spaghetti!
Recipe Type: Side
Serves: 2
  • 2 cups leftover boiled spaghetti
  • 2 large eggs
  • 4 tablespoons whole milk
  • 2 teaspoons grated gruyere cheese
  • 1 cup mixed vegetables (I used red & green peppers, onions and baby spinach)
  • ¼ teaspoon dried red pepper flakes
  • ½ teaspoon dry basil
  • 1 tablespoon butter
  • Some mozzarella cheese, roughly torn
  • Salt & pepper
  1. Heat the butter in a cast iron skillet. Add all the vegetables and sauté for a minute. Now add the Spaghetti and the dry spices and sauté for another minute.
  2. Beat the eggs separately with the milk and some salt & pepper.
  3. Pour the egg mixture over the spaghetti evenly and let it set.
  4. Top with the Gruyere and mozzarella. Let it cook for a minute or two and then transfer to a 400 F pre-heated oven for 10 minutes till the egg is completely cooked through.
  5. Change oven mode to Broil for 4-5 minutes, till the cheese on top has browned a little.
  6. Remove and enjoy!
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