Frittata di Spaghetti (Italian Spaghetti Frittata)

Name: Frittata di Spaghetti (Italian Spaghetti Frittata)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 8 ounces (227 grams) dried spaghetti; 4 large eggs; 1/2 cup (45 grams) grated Parmesan cheese; 1/4 cup (60 milliliters) heavy cream; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons (30 milliliters) olive oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 Servings
Course
Main Course
Cuisine
Italian

Frittata di Spaghetti (Italian Spaghetti Frittata)

Iris Warren

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A recipe for Frittata di Spaghetti! This Italian Spaghetti Frittata is perfect for using up leftovers with a combination of pasta, eggs, and cheese.

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Ingredients

Servings

8 ounces (227 grams) dried spaghetti
4 large eggs
1/2 cup (45 grams) grated Parmesan cheese
1/4 cup (60 milliliters) heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (30 milliliters) olive oil

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Instructions

Bring a large pot of salted water to a boil.
Add the dried spaghetti and cook, stirring occasionally, just until barely tender, al dente.
Drain and set aside to cool slightly.
In a large bowl, beat the eggs. Whisk in the grated Parmesan, heavy cream, salt, and pepper.
Add the cooked spaghetti and toss until evenly combined.
Place an 8 inch (20 centimeter) cast iron or non-stick skillet over medium low heat. Drizzle with 1-2 tablespoons (15-30 milliliters) olive oil to create a thin layer across the bottom and sides of the pan.
Once thoroughly heated, pour in the spaghetti and egg mixture. Use a spatula to lightly press and create an even layer.
Cover and cook until the top is barely set and the sides are starting to turn golden, about 5-7 minutes.
Flip carefully onto a plate larger than your pan, about 9-10 inches (23-25 centimeters). Add a little more olive oil if needed and slide the frittata back into the pan.
Cook until golden, then remove from heat, cut into wedges, and serve.