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Frittata Di Spaghetti (Spaghetti Frittata)

Frittata Di Spaghetti (Spaghetti Frittata recipe image
This Frittata Di Spaghetti transforms leftover pasta into a hearty, egg-based dish. The cooled spaghetti is mixed with beaten eggs, creamy mozzarella, sharp Parmigiano-Reggiano, and crispy prosciutto. Cooked in a skillet until golden on both sides, it offers a satisfying texture and rich flavor. It is an excellent option for a quick dinner, brunch, or packed lunch.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 239.1
Description
This Frittata Di Spaghetti transforms leftover pasta into a hearty, egg-based dish. The cooled spaghetti is mixed with beaten eggs, creamy mozzarella, sharp Parmigiano-Reggiano, and crispy prosciutto. Cooked in a skillet until golden on both sides, it offers a satisfying texture and rich flavor. It is an excellent option for a quick dinner, brunch, or packed lunch.
Ingredients
  • 1 teaspoon Olive oil;
  • 4 sl Prosciutto or ham; diced
  • 6 large Eggs
  • 3 tablespoons Parmigiano-Reggiano cheese; grated
  • 1 pinch Salt & pepper to taste
  • 1/4 cup Basil or parsley; chopped
  • 2 cups Cooked spaghetti; cooled
  • 1 1/2 cups Mozzarella or other cheese; cubed (about 6 oz)
  • 1/4 cup Olive oil; divided
  • 4 tablespoons Butter; divided
Directions
  1. 1
    Heat the olive oil in a small skillet over medium heat. Add the diced prosciutto or ham and saut until crispy and browned.
  2. 2
    Remove the prosciutto from the pan and drain on paper towels. Set aside.
  3. 3
    In a large bowl, beat the eggs until frothy.
  4. 4
    Stir in the Parmigiano-Reggiano, salt, pepper, and chopped basil or parsley.
  5. 5
    Add the cooled cooked spaghetti to the egg mixture and toss gently to coat evenly.
  6. 6
    Fold in the cubed mozzarella cheese and the reserved crispy prosciutto.
  7. 7
    Heat half of the butter and half of the olive oil in a 9-inch non-stick frying pan over medium-low heat.
  8. 8
    Pour the spaghetti mixture into the pan, spreading it out evenly and pressing down gently with a spatula to form a compact layer.
  9. 9
    Cook undisturbed until the bottom is golden brown and the edges are set, about 8-10 minutes.
  10. 10
    Place a large plate (larger than the pan diameter) over the frying pan. Carefully invert the pan onto the plate to release the frittata.
  11. 11
    Heat the remaining butter and olive oil in the now-empty frying pan.
  12. 12
    Slide the frittata back into the pan, uncooked side down.
  13. 13
    Cook for another 5-7 minutes, shaking the pan occasionally to prevent sticking, until the second side is golden brown and the center is fully set.
  14. 14
    Invert a serving plate over the pan and flip the frittata out onto the plate.
  15. 15
    Let cool slightly, then cut into wedges like a pie. Serve at room temperature or warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 239.1kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 2.5g13%
Cholesterol 55.0mg19%
Sodium 1628.0mg68%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 38.0g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This frittata is even better the next day as the flavors meld together. It can be stored in the refrigerator for up to 3 days.

Leftover pasta works best if it is cooled completely before mixing with eggs to prevent the eggs from cooking prematurely.

For a vegetarian version, omit the prosciutto and add sauted vegetables like spinach, zucchini, or bell peppers.

If the frittata sticks during flipping, ensure you use a good quality non-stick pan and enough fat (butter/oil).

Keywords: frittata, spaghetti, pasta, eggs, italian, leftovers, prosciutto, mozzarella, parmesan, brunch, dinner, comfort-food, easy, skillet
Read it online: https://www.chefs-mate.com/recipe/frittata-di-spaghetti-spaghetti-frittata/