Frittata di Spaghetti
Frittata di Spaghetti
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 190
- Sodium
- 297
- Total: 30 min
- Active: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 190
- Sodium
- 297
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons olive oil
2 cups leftover cooked spaghetti, roughly chopped
6 large eggs
1/2 cup whole milk
2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
- Heat 2 tablespoons of the olive oil in a 10-inch nonstick saute pan over medium heat. Add the pasta and stir until warmed through, 2 to 3 minutes.
- Meanwhile, beat the eggs with the milk in a large bowl. Add the Parmesan and sprinkle with salt and pepper. Stir to combine.
- Add the pasta to the egg mixture. Stir to combine.
- Add the remaining tablespoon of olive oil to the same pan and swirl to cover the bottom. Add the egg and pasta mixture, cover, and cook over medium-low heat until the edges of the frittata begin to brown and the center is set and slightly puffed, about 15 minutes.
- To serve, slide the frittata onto a cutting board and slice into wedges.
Looking for Something Else?
tristanquebecois
You absolutely MUST try this most simple frittata—brilliantly composed of a handful of ingredients: leftovers practically! The French boast of their omelette but Gabriele brings them a contender for placing in the Egg-lumpia’s. This incredibly simple yet craving-inducing frittata is delicate in flavor and really showcases the texture and hearty nature of perfectly al dente spaghetti ! It’s so elegant and yet...it’s leftovers that you can even eat with ketchup! <div><br /></div><div>This frittata is insanely versatile and customizable. It can be breakfast, brunch, lunch, high tea, dinner or supper. I would just as well make this for date night or even entertaining a small group of guests for dinner as I would for a “fun” Saturday morning in getting the toddlers fed. The frittata is kid- and picky eater-friendly. It’s delicious. Eggs + pasta = the next PB + J</div>
See All ReviewsFudge Factor
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Craving: Chocolate Cake Jan 27, 2011
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Sifted: Birthday Doughnuts, Crepe Cupcakes and Carrot Cake Pancakes Mar 21, 2012
Chocolate Matzo Brittle Apr 13, 2011
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
