Fried Spaghetti Frittata is one of the best things in life! You can start with cold, leftover spaghetti out of the fridge or boil some just to make this authentic Italian omelette! It's great for picnics, lunches and brunches.
This Fried Spaghetti Frittata starred in every summer picnic of my childhood. To this day, it remains one of our favorite ways to enjoy leftover pasta.
Imagine a crispy crust of fried pasta enclosing a two-inch thick layer of al dente spaghetti cooked with seasoned eggs, Parmesan and Romano cheeses. It's slightly crunchy on the outside and satisfyingly chewy on the inside.
And yes ― it's a stovetop frittata, made in a frying pan. When your family's from Naples, this is how it's done.
I promise, it's not hard to flip the frittata. I find it easier than flipping Asparagus Frittata, probably because this spaghetti pie is more dense than delicate.
In a good way, of course. I'll break it all down for you.
Recipe ingredients
You just need five ingredients, plus salt and pepper.
Spaghetti: If you're starting with leftover spaghetti, weigh it until you have about a pound. You can use cold spaghetti out of the fridge without warming it up first.
If you don't have any leftover pasta, you'll need to cook spaghetti, drain it and add butter to it before using it to make this frittata. Pasta usually doubles in weight after it's cooked, so you'll need ½ pound of uncooked spaghetti.
Eggs: You'll need six extra-large eggs or five jumbo eggs.
Cheese: Like many recipes on Cooking with Mamma C, we're using freshly grated Parmesan and Romano cheeses here. This combination provides the perfect, salty accent without being overpowering. Feel free to use Pecorino Romano (made from sheep's milk) or regular.
Olive Oil: We always use olive oil to fry spaghetti frittata, because it brings delicious flavor to the crispy noodle crust. We're using medium-low heat though, so the oil won't burn.
How to make fried spaghetti frittata
See the card at the end of this post for the full recipe, but here's an overview.
- Add beaten eggs, cooked spaghetti, Parmesan, Romano and seasonings to a large mixing bowl.
- Stir with a fork to combine.
- Heat the olive oil in the pan and add the spaghetti frittata batter in an even layer.
- After the first side is a deep, golden brown, flip the frittata to cook the second side.
Tips for making frittata on the stove
- Use a 10-inch nonstick frying pan (affiliate link) plus olive oil, so your frittata won't stick. (I don't recommend using a ceramic pan, like shown in photo 3 above, because it can lose its nonstick quality after wear and tear. That's why we had to invert the frittata into a different pan for photo 4.)
- Don't use a cast iron pan, because it will be too heavy to flip over with one hand.
- Use medium-low heat to allow for longer cooking without burning.
How to flip a frittata
- When the bottom is cooked, turn off the heat and place a round platter (affiliate link) on top of the pan.
- With one hand pressed flat on the platter, use your other hand to pick up the pan and invert the frittata onto the platter. Do this while standing over the sink, in case there's any batter dripping.
- Gently slide the frittata back into your pan and allow the second side to get golden brown too.
- When it's done, you can flip over the frittata again onto a platter to serve. This will allow the "nicer side" to be facing up.
Fried pasta frittata variations
Still use the egg-and-cheese batter, but try these alternatives.
- Use leftover spaghetti mixed with marinara sauce.
- Combine leftover linguine and pesto sauce with pine nuts.
- Add sautéed garlic.
- Add sautéed mushrooms.
What to serve with it
Friends, this Fried Spaghetti Frittata is one of the best things in life.
Enjoy it warm, at room temperature, or cold out of the fridge. Try it with breaded chicken cutlets and a side of broccoli rabe (rapini), Italian tomato salad or Italian-style green beans.
Take it on picnics, pack it in lunches, or serve it at brunches.
Oh, the places your frittata will go!
Just save me a slice, okay?
Frequently asked questions
Keep in mind, it could take 20 minutes of cooking over medium-low heat before the frittata is ready to be flipped.
When it's just about time to flip it, you'll be able to smell the frittata getting browned on the first side. Once you get that aroma, look at the edges to see if they're set. If so, gently lift up an edge with a spatula to check the underside.
When the bottom of the frittata is a deep, golden brown, it's time to flip the frittata.
Leftover spaghetti will last in the refrigerator for up to four days. If you use it to make spaghetti frittata, keep in mind that you should use the frittata within the four-day period for the pasta, or else freeze it within that time frame.
If you make fried spaghetti frittata with freshly cooked pasta, you can refrigerate the frittata for up to four days.
More Italian recipes to love
Enjoy!
If you try this Fried Spaghetti Frittata, please leave a comment and a rating!
E-Cookbook!
With my Pasta & Sauces collection, even a beginner can cook like an Italian nonna!
Fried Spaghetti Frittata
Ingredients
- ½ pound spaghetti, cooked (When cooked, it will weigh 1 pound. So if using leftover spaghetti, weigh it to get one pound. See notes.)
- 4 tablespoons salted butter (Only needed if you're not starting with leftover spaghetti and need to cook some. See notes.)
- ½ cup freshly grated Pecorino Romano
- ½ cup freshly grated Parmesan cheese
- 6 extra-large eggs (or 5 jumbo)
- ⅛ teaspoon black pepper
- pinch of salt
- 4 teaspoons olive oil
Instructions
- If you're starting with leftover spaghetti, weigh it until you have one pound.
- If you're starting with uncooked pasta, use ½ pound. Boil it in salted water, drain it, and mix 4 tablespoons of salted butter in it to prevent sticking. Then proceed with the frittata recipe.
- Have a 10-inch non-stick skillet ready on the stove (no heat yet), and a large, round platter next to the stove. (See notes.)
- Place the cooked spaghetti (cold out of the refrigerator is fine) into a large mixing bowl.
- Grate the cheeses, if needed, and add them to the bowl.
- In a liquid measuring cup, beat the eggs with a fork. Add the eggs to the mixing bowl.
- Add the salt and pepper to the bowl and stir everything with a fork to combine.
- Heat your skillet on the stove over medium-low heat. Add the olive oil to the pan and spread it around with a silicone spatula.
- Pour the spaghetti batter evenly into the pan. Let the first side cook, uncovered, until the bottom of the frittata is deep, golden brown, and the edges are set. It could take around 20 minutes, depending on your stove. You can check it by using your spatula to gently lift up an edge and peek underneath. If your frittata seems like it will burn, lower the heat.
- When the first side is done, turn off the heat. Place your platter face-down over your pan. Carefully carry the pan and platter to your sink so you can invert the frittata over the sink in case any batter leaks. Invert the frittata by holding the platter in place with one hand while using your other hand to flip over the pan.
- Place your pan back on the stove. Gently slide the frittata from the platter into the skillet. Set the heat to medium low and let the other side of the frittata cook, uncovered, until golden brown. It could take around 10 minutes.
- When your frittata is done, you may want to invert it again onto a clean platter, so the "prettier" side is facing up. (That's what I did for the photos in the post.)
- Let the frittata rest for a few minutes before slicing it. Serve, warm, at room temperature, or even chilled.
- Store leftover frittata covered in the refrigerator, for up to four days after the spaghetti was cooked.
Video
Notes
- Pasta usually doubles in weight after it's cooked. So, ½ pound of uncooked spaghetti is needed to get 1 pound of cooked spaghetti.
- You can use leftover spaghetti that's been mixed with butter, marinara or pesto.
- If you have a smaller amount of pasta to work with, you can adjust the ingredients accordingly and use a smaller pan.
- The recipe as written also will work in a 12-inch skillet, but your frittata will be thinner.
- Don't use a cast iron pan, because it will be too heavy to flip over with one hand with the frittata in it.
- Don't use a ceramic pan, because they lose their non-stick quality over time.
Nutrition
(Recipe Source: Barely adapted from my Mom, who learned how to make this from Nonna. Originally published on May 11, 2018 and updated now with new photos and additional information.)
toni (masciandaro) nordin says
finally!....... been search for my grandma's simple recipe for years; we always used a white (alfredo) sauce to keep it from getting too bland
Mamma C says
Hi Tina - I'm so glad you found my frittata recipe! Alfredo sauce would be fabulous here. I hope you explore my other recipes too!
Marcellina says
Oh my goodness! I thought only my family made this. My mother never wasted anything and on Monday (after pasta lunch on Sunday) we always had this. Only difference was that our spaghetti frittata was made with the pasta with sugo. And yes, there were no sandwiches for our picnics to the beach - lasagna and roast chicken. Glad to know a fellow Italian!
Mamma C says
Hi Marcellina - I love hearing that your family makes this too! I'm cracking up about the lasagna and roasted chicken at the beach.
TammyRenea @SanPasqualsKitchen says
I'm definitely going to do this. What a fun dish for a summer day!
Mamma C says
I think you'd love it Tammy! Enjoy.
Mimi says
This is just great! Many years ago, when I bought my first Lorenza de Medici cookbook, I noticed that she had a recipe for a frittata using leftover spaghetti. Except her spaghetti had a red sauce on it. And it worked! After learning that this was “acceptable,” I’ve been more creative with frittatas! And I guess she’s not the only Italian that did this!
Mamma C says
Oh, yes, there are almost no rules with the spaghetti frittata, except making it all on the stove for the crispiest results. Thanks, Mimi!
Marie says
What a great way to use up leftover spaghetti! Love that this recipe has such few (but super flavourful) ingredients to make it. The texture looks amazing!
Mamma C says
The texture is everything! And the taste too! Thanks, Marie.
Britt | Sweet Tea & Thyme says
Innovative and tasty! My noodle loving toddler will totally approve!
Mamma C says
I've eaten this since I was little and loved it. Thanks, Britt!
Caroline says
Sounds like a good way to use up leftover spaghetti and I can imagine good for a picnic as you say.
Mamma C says
Yes! And this is so good, it's worth making the spaghetti at the last minute, if needed.
camila hurst says
WOW im SO pinning this!! I need to make this!
Mamma C says
I can't stop eating it...enjoy! Thanks, Camila!
Ginny says
Frittatas are one of my husbands favorites. I think adding spaghetti would be perfect for him. You are so right that a non-stick pan would work wonders.
Mamma C says
Your husband should definitely try this. Thanks, Ginny!