Spaghetti Frittata

Spaghetti Frittata: another frugal recipe to use your leftover spaghetti from yesterday's dinner!

Here's a savory spaghetti frittata, another frugal recipe made with a handful of leftover pasta from yesterday's spaghetti dinner. I already made a leftover spaghetti salad and soup so I had to dig deep to find me another great recipe that wouldn't make the pasta look like a real leftover.

I added some fresh herbs I could find in my little herb garden: parsley and mint. But feel free to add whatever fresh herb(s) you have. This frittata makes a perfect light lunch.


Ingredients for 2 persons

7 oz (200 g) cooked spaghetti
2 eggs
1 small garlic clove
¼ red onion
¼ cup (60 ml) milk
a handful fresh herbs, chopped
olive oil

Chop up the garlic clove and red onion.

Spaghetti Frittata

Break the eggs in a bowl. Add the freshly chopped herbs and season with a little pepper and salt to taste.

Spaghetti Frittata

Stir in the milk and add the cooked spaghetti.

Spaghetti Frittata

Heat a little olive oil in a non-stick pan over medium heat. Add the chopped red onion and garlic. Cook for 3 minutes. Season with a little pepper and salt.

Spaghetti Frittata

Add the spaghetti and beaten egg mixture. Press down the spaghetti on top to make the frittata flat. Cook for about 5 minutes over medium-low heat or until the bottom starts to brown.

Spaghetti Frittata

Flip the frittata and cook the other side. If you’re not feeling comfortable about turning the frittata, put a plate over the hot pan and turn quickly. Let the frittata slide from the plate back in the hot pan on its uncooked side.

Spaghetti Frittata

Cook the frittata for another 3 to 4 minutes over medium-low heat. Remove the pan from the heat and cut the frittata in half. Transfer it onto plates. Sprinkle with freshly chopped herbs and serve.

Spaghetti Frittata
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