Description
A simple recipe to transform leftover cooked spaghetti into a savory, satisfying frittata using eggs and cheese.
Ingredients
Scale
- 2 cups leftover cooked spaghetti (with sauce is fine)
- 6 large eggs
- 1/4 cup milk or cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven broiler.
- In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper until well combined.
- Add the leftover spaghetti to the egg mixture and toss gently to coat all the pasta evenly.
- Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.
- Pour the spaghetti and egg mixture into the hot skillet, spreading it into an even layer.
- Cook on the stovetop for 5 to 7 minutes, or until the edges start to set and pull away from the sides of the pan.
- Transfer the skillet to the preheated broiler. Broil for 2 to 4 minutes, watching closely, until the top is puffed, golden brown, and fully set.
- Remove from the oven and let it cool in the pan for 5 minutes before slicing and serving.
Notes
- If your leftover spaghetti has a lot of sauce, you may want to drain off excess liquid before mixing with the eggs.
- You can add 1/2 cup of chopped cooked vegetables, like onions or peppers, to the mixture for extra flavor.
- Use a well-seasoned, high-quality non-stick pan to prevent sticking when cooking on the stovetop and under the broiler.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Stovetop and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 20
- Cholesterol: 250