Pasta Dishes

Frittata di Pasta

Frittata di Pasta is an Italian omelet with pasta, tomato sauce, eggs and cheese.  An old recipe and one that originated during war time, purposely to create a new dish with remaining left over pasta. A classic dish we grew up with since we were kids. 
Today, my kids love this dish and call it “spaghetti pizza!”

This frittata is simply, left over spaghetti tossed with eggs and cheese, then slowly fried to a crispy and crunchy texture. It’s so delicious and versatile you can make this dish using any kind of pasta!

During Summertime, we enjoy bringing this frittata to the beach or pool side for family and friends to enjoy as a healthy snack!   So try something new by using something old, turning the left over pasta… into a Frittata the very next day!  Enjoy!

Frittata di Pasta 

  • 2 – 3 servings of leftover spaghetti
  • 2 eggs – lightly scrambled 
  • 3 to 4 Tbsp. extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

In a Bowl.  Using 2 forks,  mix the spaghetti with eggs until the pasta is well coated with the egg mixture.
Add the grated cheese, salt and pepper and mix well again.

In a 10″ Calphalon nonstick omelet pan.  Add the olive oil.
Heat oil for a minute or so. Oil must be Hot! 
Add the spaghetti.
Using the back of the spoon, flatten the spaghetti shaping into an omelet.

Lower the heat and simmer for 15 minutes.

Using a fork,  lift the omelet to peek under for well done
(should be golden brown).
Using a  large dinner plate,  carefully slide the omelet into the plate and  flip over the omelet back into the    skillet. Simmer for another 15 minutes on low heat.   Remove and cut into pie pieces. Serve !

Note:  Keep in mind, depending on the amount of left over spaghetti you have, you may need to adjust the amount of eggs and grated cheese needed for this recipe.
 Try Frittata di Pasta with left over Penne Pasta too!  Just as delicious!  
I enjoy using my Calphalon nonstick omelet pans. They work best for me!  All omelets just slip out easily.
And washing is a breeze as well…..

Serves 6-8           

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2 Comments

  • Reply
    Nick France
    May 18, 2011 at 7:34 pm

    I love Frittata di Pasta! I always called it spaghetti pie. I too grew up eating this. I found your blog from the Sewanhaka email list and I love it, Anna. I will come back often as I love to cook Italian and I love to eat it even more. Best of luck and God bless!

    Buon appetito!
    Nicky France

  • Reply
    Learn more
    October 30, 2016 at 2:43 pm

    I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like thisĀ 

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