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Leftover Spaghetti Frittata

Leftover Spaghetti Frittata – Easy and Delicious

Turn leftover spaghetti into a golden, crispy, cheesy frittata that's quick, budget-friendly, and perfect for breakfast, brunch, lunch, or an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 4 cups leftover cooked spaghetti – Use spaghetti with or without sauce.
  • 6 large eggs – Creates the tender savory base.
  • ½ cup Parmesan cheese – Freshly grated gives the best flavor.
  • 2 tablespoons olive oil – Helps create crispy golden edges.
  • 2 tablespoons fresh parsley – Chopped for a fresh herby flavor.
  • 1 clove garlic – Finely minced for extra savory flavor.
  • ½ teaspoon salt – Adjust according to how salty the leftover spaghetti is.
  • ½ teaspoon black pepper – Adds classic savory flavor.
  • ¼ teaspoon red pepper flakes – Optional for a little heat.
  • ½ cup mozzarella cheese – Optional for extra cheesiness.

Optional Add-Ins

  • ½ cup cooked vegetables – Use spinach mushrooms, bell peppers, peas, or zucchini.
  • ¼ cup fresh basil – Chopped for extra Italian flavor.

Instructions
 

  • Prepare the leftover spaghetti: Place the leftover spaghetti in a large bowl and gently separate any clumps with a fork. If the pasta is heavily sauced, remove any excess sauce so the frittata doesn't become too wet.
  • Whisk the eggs: In another bowl, whisk the eggs with Parmesan cheese, parsley, garlic, salt, black pepper, and red pepper flakes until well combined.
  • Combine the pasta and eggs: Add the leftover spaghetti to the egg mixture. Toss gently until the spaghetti is evenly coated. Stir in the mozzarella and any optional cooked vegetables if using.
  • Heat the skillet: Place an oven-safe 10-inch skillet over medium heat. Add the olive oil and allow it to heat for about a minute.
  • Add the spaghetti mixture: Pour the spaghetti and egg mixture into the hot skillet. Spread it evenly and gently press it down with a spatula.
  • Cook the frittata: Cook over medium heat until the bottom is golden brown and the edges begin to set, about 5–7 minutes.
  • Finish cooking: Transfer the oven-safe skillet to a preheated 400°F oven and cook until the eggs are completely set and the top is golden, about 5–8 minutes.
  • Rest and slice: Remove the skillet from the oven and let the frittata rest for a few minutes. Carefully loosen the edges with a spatula, then slice into wedges and serve warm.

Notes

 
  • Use refrigerated leftover spaghetti for the best texture.
  • Spaghetti with tomato sauce, garlic and oil, or a light cream sauce can all work.
  • If your leftover pasta is already heavily seasoned or salty, reduce the added salt.
  • Don't overcrowd the skillet; an even layer helps the eggs cook properly.
  • Allow the frittata to rest for a few minutes before slicing for cleaner wedges.
  • Add leftover vegetables, cooked chicken, bacon, sausage, spinach, mushrooms, or bell peppers for different variations.
  • For a crispier bottom, let the spaghetti cook undisturbed in the skillet before finishing it in the oven.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat individual slices in a skillet or oven for the best texture.
 

Nutrition Facts

 
  • Calories: 390 kcal
  • Protein: 19 g
  • Carbohydrates: 37 g
  • Fat: 19 g
  • Saturated Fat: 6 g
  • Cholesterol: 290 mg
  • Sodium: 620 mg
  • Fiber: 2 g
  • Sugar: 2 g
Nutrition will vary depending on the type of leftover spaghetti, sauce, Parmesan, mozzarella, and other ingredients used.