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Frittata di Spaghetti (Italian Spaghetti Frittata)

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

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

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

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil.
  2. Add the dried spaghetti and cook, stirring occasionally, just until barely tender, al dente.
  3. Drain and set aside to cool slightly.
  4. In a large bowl, beat the eggs. Whisk in the grated Parmesan, heavy cream, salt, and pepper.
  5. Add the cooked spaghetti and toss until evenly combined.
  6. 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.
  7. Once thoroughly heated, pour in the spaghetti and egg mixture. Use a spatula to lightly press and create an even layer.
  8. Cover and cook until the top is barely set and the sides are starting to turn golden, about 5-7 minutes.
  9. 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.
  10. Cook until golden, then remove from heat, cut into wedges, and serve.