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Frittata di Spaghetti on a wooden board with two slices cut out.
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Frittata di Spaghetti (Italian Spaghetti Frittata)

A recipe for Frittata di Spaghetti! This Italian Spaghetti Frittata is perfect for using up leftovers with a combination of pasta, eggs, and cheese.
Course Main
Cuisine Italian
Keyword egg, frittata, Italian, Italy, noodle, pasta, spaghetti
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients

  • 8 ounces (227 grams) dried spaghetti
  • 4 large eggs
  • 1/2 cup (45 grams) grated Parmesan cheese
  • 1/4 cup (60 milliliters) heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons (30 milliliters) olive oil

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the dried spaghetti and cook, stirring occasionally, just until barely tender, al dente.
  • Drain and set aside to cool slightly.
  • In a large bowl, beat the eggs. Whisk in the grated Parmesan, heavy cream, salt, and pepper.
  • Add the cooked spaghetti and toss until evenly combined.
  • Place an 8 inch (20 centimeter) cast iron or non-stick skillet over medium low heat. Drizzle with 1-2 tablespoons (15-30 milliliters) olive oil to create a thin layer across the bottom and sides of the pan.
  • Once thoroughly heated, pour in the spaghetti and egg mixture. Use a spatula to lightly press and create an even layer.
  • Cover and cook until the top is barely set and the sides are starting to turn golden, about 5-7 minutes.
  • Flip carefully onto a plate larger than your pan, about 9-10 inches (23-25 centimeters). Add a little more olive oil if needed and slide the frittata back into the pan.
  • Cook until golden, then remove from heat, cut into wedges, and serve.