RecipeCastle
The Leftover Pasta Frittata I Make on Busy Weeknights
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4
- Calories
- 301 kcal
- Protein
- 15.00 g
- Carbs
- 22.00 g
- Fat
- 16.00 g
Ingredients
- 6 largeeggs
- 1/4 cupgrated Parmesan or pecorino cheese
- 2 tablespoonsolive oil (plus oil or butter for the skillet)
- 1/8 teaspoonsalt
- —freshly ground black pepper
- 4 ouncescold leftover spaghetti
Instructions
- 1
Crack the eggs into a bowl and whisk very well, until streaks no longer appear. Mix in the cheese, oil, salt, and a grind of pepper.
- 2
If you have sauced spaghetti, heat it in a skillet with water until warm, then mix in with the egg mixture. For plain spaghetti, crisp it in the skillet before adding the egg mixture.
- 3
Turn the heat to low and rotate the skillet occasionally. Cook until the perimeter looks set and the center is still somewhat liquid, about 8 minutes.
- 4
Flip the frittata onto a plate and then slide it back into the skillet. Keep cooking on low heat for about 7 more minutes.
- 5
Check if the egg is set by making a crack in the middle with a spatula. Slice and serve once cooled.