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Fried Spaghetti Frittata Recipe

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This Fried Spaghetti Frittata is a delightful Italian-inspired dish that transforms leftover or freshly cooked spaghetti into a golden, crispy, and savory frittata. Combining eggs, Pecorino Romano, and Parmesan cheese, it's pan-fried to perfection, making it a versatile dish suitable for breakfast, lunch, or dinner.

Ingredients

For the Spaghetti

  • 1/2 pound spaghetti, cooked
  • 4 tablespoons salted butter (only if cooking fresh spaghetti)

For the Frittata Mixture

  • 1/2 cup freshly grated Pecorino Romano
  • 1/2 cup freshly grated Parmesan cheese
  • 6 extra-large eggs (or 5 jumbo eggs)
  • 1/8 teaspoon black pepper
  • Pinch of salt
  • 4 teaspoons olive oil

Instructions

  1. Prepare Spaghetti: If using leftover spaghetti, weigh out one pound. If starting with uncooked pasta, boil 1/2 pound of spaghetti in salted water until al dente, drain, and toss with 4 tablespoons salted butter to prevent sticking.
  2. Set Up Cooking Station: Have a 10-inch non-stick skillet ready on the stove without heat, and keep a large, round platter nearby for flipping the frittata.
  3. Combine Ingredients: Place the cooked spaghetti into a large mixing bowl. Add grated Pecorino Romano and Parmesan cheese.
  4. Mix Eggs and Seasoning: Beat the eggs in a liquid measuring cup, then add them to the bowl with the spaghetti and cheeses. Sprinkle in salt and black pepper. Stir all ingredients together with a fork until fully combined.
  5. Heat Skillet: Turn the stove to medium-low heat and add olive oil to the skillet. Spread the oil evenly with a silicone spatula.
  6. Cook First Side: Pour the spaghetti-egg mixture evenly into the skillet. Let it cook uncovered until the bottom turns deep golden brown and edges are set, about 20 minutes. Monitor heat to avoid burning.
  7. Flip Frittata: Turn off heat. Place the platter face-down over the skillet. Carefully invert the skillet over the platter above the sink to catch any drips, flipping the frittata onto the platter.
  8. Cook Other Side: Return the skillet to the stove and gently slide the frittata back into the pan, cooked side up. Cook over medium-low heat uncovered until the second side is golden brown, around 10 minutes.
  9. Finish and Serve: Optionally invert the frittata onto a clean platter so the nicer side is up. Let it rest for a few minutes before slicing. Serve warm, at room temperature, or chilled.
  10. Store Leftovers: Cover and refrigerate leftovers for up to four days after the spaghetti was cooked.

Notes

  • If starting with uncooked spaghetti, butter is added after cooking to prevent the noodles from sticking as they cool.
  • The frittata cooks slowly on medium-low heat to develop a crispy crust without burning.
  • Using a non-stick skillet ensures easy flipping and prevents the frittata from sticking to the pan.
  • Resting the frittata before slicing helps it to set fully and improves texture.
  • Cold leftover spaghetti works well for this recipe, making it a great way to repurpose leftovers.

Find it online: https://cozyplatter.com/fried-spaghetti-frittata-recipe/