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. 
Leftover Spaghetti Frittata
- Total Time: 30 minutes
- Yield: 2 servings 1x
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. The recipe finishes 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. The notes say you can substitute any cheese you have on hand, so 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?
The 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 the egg mixture is poured over.
