Crispy Pasta Frittata

Pro tips

• Crisp the spaghetti in hot olive oil for 2–3 minutes before adding eggs to build a golden, textured crust on the bottom.
• Drain any excess sauce from the leftover spaghetti so the eggs bind properly and the frittata stays firm, not wet.
• Flip carefully using a wide spatula or slide the frittata onto a plate, then invert back into the skillet to cook the other side evenly.
• Use room-temperature eggs for easier mixing and more even cooking throughout the frittata.

Substitutions

• Parmigiano Reggiano → Pecorino Romano (sharper flavor, 1:1 ratio)
• Olive oil → butter (slightly richer taste, same amount)

Storage & make-ahead

Cool completely, cover, and refrigerate for up to 3 days. Reheat in a skillet over low heat or in a 350°F oven for 5–7 minutes.

Can I use fresh spaghetti instead of leftover?

Yes, but cook and cool it first, then toss with a light sauce so it holds together when frying.

How do I know when the frittata is cooked through?

Cook until the edges are set and golden brown (3–4 minutes per side), and the center is just firm when gently pressed.

Can I make this frittata ahead of time?

Yes. Cool completely, wrap, and refrigerate for up to 3 days. Reheat gently in a skillet or oven at 350°F for 5–7 minutes.

What if my spaghetti is too wet or saucy?

Drain excess sauce before mixing with eggs to prevent a soggy frittata. Aim for just enough sauce to coat the noodles.

Can I scale this recipe up?

Yes. Use 1 egg per 1 cup of cooked spaghetti, 1 tbsp oil per batch, and salt and pepper to taste. Cook in a larger skillet or in batches.