I know what you’re thinking – this does not sound right. But hear me out for a minute.
If you’ve got some leftover spaghetti in the fridge, it only takes a few ingredients to turn it into a hearty breakfast.
Plus, it actually tastes good.
That’s right. You can transform your leftover spaghetti into a delicious Italian-inspired frittata.
You get a dish that’s crispy on the edges, tender in the center, and perfect for breakfast, lunch, or dinner.
But my focus with this one is breakfast, but you do you.
Here’s that recipe for ya –
Leftover Spaghetti Frittata
Transform your leftover spaghetti into a delicious Italian-inspired frittata that's crispy on the edges, tender in the center, and perfect for breakfast, lunch, or dinner. This clever recipe turns yesterday's pasta into today's star dish.
Ingredients
- 3 cups leftover cooked spaghetti (with or without sauce)
- 8 large eggs (room temperature preferred)
- 1/2 cup grated Parmesan cheese (divided)
- 1/4 cup whole milk
- 3 tablespoons olive oil (divided)
- 2 cloves garlic (minced)
- 1/4 cup fresh basil (chopped, or 1 teaspoon dried Italian seasoning)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese (optional but recommended)
Instructions
1. Preheat your oven to 375°F (190°C). If your leftover spaghetti is refrigerated and clumped together, gently separate the strands with your fingers or a fork.
💡 Tip: Cold spaghetti works perfectly for this recipe - no need to reheat it first.
2. In a large mixing bowl, whisk together the eggs, milk, 1/4 cup of Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until well combined and slightly frothy.
💡 Tip: Whisking air into the eggs creates a lighter, fluffier frittata.
3. Add the leftover spaghetti, minced garlic, chopped basil, and mozzarella cheese (if using) to the egg mixture. Toss everything together until the pasta is evenly coated with the egg mixture.
💡 Tip: Make sure every strand of pasta gets coated with egg for the best texture and flavor.
4. Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet (cast iron works beautifully) over medium heat. Swirl the oil to coat the bottom and sides of the pan.
💡 Tip: A well-oiled pan is essential for achieving crispy, golden edges and preventing sticking.
5. Pour the spaghetti-egg mixture into the hot skillet, spreading it evenly with a spatula. Press down gently to create an even layer. Cook undisturbed for 5-7 minutes until the bottom is golden and set.
💡 Tip: Resist the urge to stir! Letting it cook undisturbed creates a beautiful crispy crust.
6. Drizzle the remaining 1 tablespoon of olive oil over the top of the frittata and sprinkle with the remaining 1/4 cup of Parmesan cheese.
💡 Tip: The olive oil helps the top brown beautifully in the oven.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the frittata is puffed, golden on top, and set in the center (a knife inserted in the middle should come out clean).
💡 Tip: The frittata will puff up in the oven and settle slightly as it cools - this is normal.
8. Remove from the oven and let the frittata rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide onto a cutting board or serving platter. Cut into wedges and serve warm or at room temperature.
💡 Tip: The resting time helps the frittata set completely and makes it easier to slice cleanly.
Notes
Tips
- This recipe works with any type of pasta - try it with leftover linguine, fettuccine, or even angel hair.
- If your leftover spaghetti is plain (no sauce), consider adding extra herbs, a tablespoon of tomato paste, or some cooked vegetables for more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- For a crispier bottom crust, increase the stovetop cooking time to 8-10 minutes before transferring to the oven.
- Don't have an oven-safe skillet? Cook the frittata completely on the stovetop over medium-low heat with a lid, flipping halfway through (about 10 minutes per side).
I know, I know.
It’s a bit unconventional. So you can try it out for lunch or dinner if you’re not yet sold on it as a breakfast dish.
But I think you’ll be pleasantly surprised by this one.
Variations
Wanna mix things up a bit? I’ve got a few ides for ya to try out below –
- Meaty Version: Add 1 cup of diced cooked bacon, ham, sausage, or leftover meatballs to the egg mixture.
- Veggie-Packed: Fold in sautéed mushrooms, spinach, bell peppers, zucchini, or cherry tomatoes for extra nutrition.
- Cheesy Upgrade: Mix in ricotta cheese (1/2 cup) for extra creaminess, or substitute fontina or provolone for the mozzarella.
- Mediterranean Style: Add sun-dried tomatoes, kalamata olives, crumbled feta cheese, and oregano.
- Spicy Kick: Increase red pepper flakes, add sliced jalapeños, or drizzle with hot honey before serving.
- Herb Garden: Experiment with fresh parsley, oregano, thyme, or chives in place of or in addition to basil.
- Dairy-Free: Skip the cheese and use a plant-based milk alternative; the frittata will still be delicious.
Lemme know if you try any of these and what you think.
Nutrition Facts
Calories: 385 kcal
Protein: 20g
Carbohydrates: 28g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 385mg
Sodium: 520mg
Fiber: 2g
Sugar: 3g
Calcium: 280mg
Iron: 2.5mg