Frittata di Spaghetti (Italian Spaghetti Frittata)
User Reviews
5
8 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Italian
Frittata di Spaghetti (Italian Spaghetti Frittata)
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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
- 8 ounces spaghetti dried, 227 grams
- 4 egg large
- 1/2 cup Parmesan Cheese grated, 45 grams
- 1/4 cup heavy cream 60 milliliters
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil 30 milliliters
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.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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