Use Up Leftover Spaghetti In Your Next Breakfast Frittata

Spaghetti frittatas are prepared just like other frittata, without the extra step of sautéing veggies or meat for the filling. The leftover pasta and whatever sauce you dressed it in will flavor the dish, so you just need to mix it with beaten eggs. Use our pasta frittata recipe as a guide, combining two cups of cooked pasta with four eggs and some grated cheese. You can easily scale the recipe up for a bigger pan size if you are serving more people.

Like with any omelet, it’s essential to preheat the fillings, particularly if there’s meat in the leftover pasta. This step can be done in the microwave or in the skillet you’ll use to bake the frittata (leaving one less dish to wash). Some recipes start on the stove and finish cooking in the oven, so make sure you use an oven-safe pan. A seasoned cast iron skillet is a good option, greased with some oil for nonstick insurance.  

Although cheese is not essential, it adds a lot of flavor and texture to the dish. It’s important to choose a cheese that enhances the taste of your sauce. Parmesan is a natural choice and complements most sauces, adding a nutty umami flavor when caramelized. You can also use Gruyère, fontina, or cheddar, or to add a smoky flavor, try a baked spaghetti frittata with broccoli rabe and smoked mozzarella.