Frittata di Spaghetti
Naples' brilliant way with leftover pasta — spaghetti set in an egg and cheese frittata, crispy outside and tender within.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Italian
vegetarian
Ingredients
300gcooked spaghetti
5eggs
80gparmesan, grated
80gfresh mozzarella, diced
1 handfulfresh basil
3 tbspolive oil
Instructions
1
Beat eggs with parmesan, season well with salt and pepper.
2
Toss spaghetti with egg mixture, mozzarella and basil.
3
Heat olive oil in a 24cm non-stick pan over medium heat.
4
Add spaghetti mixture, press down into an even cake.
5
Cook 5-6 minutes until bottom is deep golden and set.
6
Slide onto a plate, invert back into pan, cook other side 4 minutes.
7
Slice like a pizza and serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
441
Protein
25.6g
Fat
26g
Carbs
25.2g
Fiber
1.4g
Sodium
521mg
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