Leftover Spaghetti Frittata is one of the best things in life! You can start with cold, cooked pasta out of your fridge or boil some just to make this fantastic dish! It’s great for picnics, lunches and brunches.
Are there certain foods that symbolize summer for you?
For me, leftover spaghetti frittata is synonymous with summer picnics. When I was a kid, our Italian brood would pack up fried chicken wings, battered zucchini, fresh fruit, a loaf of crusty bread, and this pasta frittata to spend the day swimming at a nearby lake or riding the coasters at Cedar Point.
We needed food easy to grab and eat, no utensils required. As you might have guessed, peanut butter and jelly sandwiches weren’t on the menu.
Italians need to cook for picnics.
What feasts we enjoyed! But, hey, we ate off of paper plates, so we were roughing it.
Actually, there’s an exquisite simplicity to this leftover spaghetti frittata. Like all the best Italian recipes, it includes a short list of ingredients with huge flavor. We’re talking spaghetti, eggs, Pecorino Romano, Parmesan and olive oil, plus salt and pepper.
The best part of spaghetti frittata, as made in Naples, is the crispy top and bottom achieved by cooking the pasta pie on the stove.
I promise, it’s not hard to flip your frittata. You’re just going to invert it onto a round platter when the time is right, then gently slide the frittata back into your pan to cook on the other side.
I find it easier than flipping Mom’s Asparagus Frittata, probably because the spaghetti pie is more dense than delicate.
In a good way, of course.
Tips for Making Frittata on the Stove
- Use a non-stick fry pan (affiliate link) plus a little olive oil in your pan, so your frittata won’t stick.
- Use medium-low heat to allow for longer cooking without burning.
- Don’t invert your frittata until you can see the underside is a deep, golden brown, and the edges are set. I cook the first side for 20 minutes on my gas stove.
- Invert your frittata onto a round platter while standing over the sink, in case there is any batter dripping.
- Gently slide the frittata back into your pan and allow the second side to get golden brown too.
Spaghetti Frittata Variations – Still use the egg-and-cheese batter, but try these alternatives.
- Use leftover spaghetti mixed with marinara sauce.
- Use leftover linguine with pesto.
- Add sautéed garlic.
That texture, though. A little crunchy on the outside (especially when still warm), and al dente on the inside.
Friends, this leftover spaghetti frittata is one of the best things in life. Enjoy it warm, room temperature, or cold out of the fridge.
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?
(Recipe Source: Barely adpated from my Mom’s instructions. Nonna taught her, and now it’s my turn.)