Spaghetti Frittata

Spaghetti Frittata

A great recipe for al fresco dining, make it when you have left over pasta noodles

Servings 6


  • 3 cups Spaghetti noodles, cooked, drained and cold
  • 8 lg Eggs
  • 1 cup Parmesan cheese, imported
  • 1/2 cup Mixed chopped herbs, basil, thyme, parsley
  • 3 tbls Extra virgin olive oil
  • Salt and fresh ground pepper to taste


  1. In a mixing bowl, add the eggs, beat well with a fork, add the parmesan cheese, salt and pepper

  2. Add the spaghetti mix well with a fork, add the herbs and mix again until everything is incorporated 

  3. In a 10-12" non stick skillet add olive oil, heat oil on a medium heat, when hot add the egg spaghetti mixture, turn the heat to a medium low, cook until  the bottom of the frittata becomes a golden brown when you lift up the side.  Approximately 5-8 minutes

  4. With a plate larger than the size of the skillet, place the plate over the skillet, carefully flip the frittata on the plate, then slide the uncooked side of the frittata back into the pan,  this takes a little practice but, easy once you understand the concept

  5. Cook the other side until golden brown, place on a round platter, serve immediately or at room temperature