Frittata Di Spaghetti (Spaghetti Frittata)
Submitted by drichert
Spaghetti frittata bound with eggs, melty mozzarella, Parmigiano-Reggiano, and crispy prosciutto. The classic Italian leftover pasta trick that turns last night’s spaghetti into a golden pan-fried wedge.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the dish Italian nonnas invented to rescue leftover pasta, and it’s the best argument for cooking too much spaghetti on purpose. Cold cooked noodles get bound up with beaten eggs, shredded mozzarella, salty Parmigiano, and crisp prosciutto, then pan-fried in butter and olive oil until golden on both sides.
The magic happens at the flip. You slide the half-set frittata onto a plate, invert the empty pan over it, and turn the whole thing upside down so the raw side hits the heat. It feels precarious the first time, but it’s the only way to get that picture-perfect double-browned exterior.
Served at room temperature in wedges, it’s classic Neapolitan picnic food, sturdy enough to pack and slice with no sauce required.
Chef Tips
- Use cold leftover spaghetti, fresh hot pasta releases too much steam and the frittata won’t set cleanly
- Cook on medium-low only, high heat browns the outside before the eggs cook through
- Use a plate larger than your pan for the flip, smaller plates spell disaster
- Let it cool 10 minutes before slicing so the cheese sets and the wedges hold together
Variations
- Add sauteed onions, peas, or zucchini for a vegetable-forward version
- Swap prosciutto for crisped pancetta, salami, or leftover roast chicken
- Stir in a few spoonfuls of marinara from the night before for a saucy red-streaked frittata
Ingredients
Directions
In a frying pan, sauté the prosciutto or ham in the olive oil until crispy.
Drain on brown paper.
In a large bowl, beat the eggs.
Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley.
Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil.
Add the spaghetti mixture and smooth the top with a spatula.
Cook over medium-low heat until the frittata is browned on the bottom and set.
Invert a plate larger than the frying pan over the pan and turn out the frittata.
Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.
Shake the pan occasionally to keep the frittata from sticking.
Invert a serving plate over the frying pan and carefully turn out the frittata.
Serve at room temperature, cut in wedges.
Comments
