Spaghetti Frittata

Name: Spaghetti Frittata
Total time: 900 s
Yield: 2 servings
Ingredients: 1 serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams); 3 eggs; Grated Parmesan cheese; 2.5 oz pancetta (about 75 grams); Assorted cheeses you have in the fridge (I used cacio ricotta); leaves Salt, pepper, and fresh mint

Enza Falco @enzacook140463

Bari

Spaghetti frittata is a traditional Neapolitan recipe. I often remember my mom making it whenever we had leftover pasta from the day before. It's perfect to take to the beach or on a picnic. This is a great fridge-clean-out and leftover recipe, delicious in any season! 😋 This frittata was made with a portion of spaghetti with fresh cherry tomatoes and basil, already seasoned.

Enza Falco @enzacook140463

Saved

Ingredients

15 min

2 servings

1serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams)
3eggs
Grated Parmesan cheese
2.5 ozpancetta (about 75 grams)
Assorted cheeses you have in the fridge (I used cacio ricotta)
leavesSalt, pepper, and fresh mint

Saved

Steps

15 min

1

In a bowl, beat the 3 eggs with a fork. Add salt, pepper, diced pancetta, and the grated or shaved cheeses. Add the cooked leftover spaghetti. Mix everything together well. Heat a generous amount of extra virgin olive oil in a nonstick skillet. Once hot, add the mixture and spread it evenly.
2

Cook over low heat until the frittata sets. Then, flip it: place a flat plate over the skillet, invert the frittata onto the plate, then slide it back into the skillet to cook the other side. The secret to a good frittata that doesn't break is to make sure the oil is hot and sizzling at first, then cook on low heat. The frittata shouldn't stick to the pan—shake the skillet occasionally. Use a spatula to gently lift the edge and check if it's cooked. It should develop a nice, crispy color.
3

Flip onto a serving plate, let it cool slightly, and enjoy!