Frittata Di Spaghetti Spaghetti Omelet
Transform your leftover pasta into an Italian classic with this Frittata di Spaghetti, also known as a Spaghetti Omelet. This quick and hearty dish combines perfectly cooked spaghetti with fluffy eggs, creamy mozzarella, and savory Parmesan cheese, all seasoned with garlic powder, fresh parsley, and a touch of black pepper. Cooked to golden perfection in olive oil, it’s finished with a clever flip technique to ensure both sides are beautifully crisp. This 25-minute recipe is a brilliant way to repurpose leftover pasta into a comforting, cheesy meal that’s ideal for breakfast, lunch, or even dinner. Serve it warm in wedges for an easy, family-friendly dish bursting with authentic Italian flavor.
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Ingredients
- 300 grams Cooked spaghetti
- 6 large Eggs
- 50 grams Parmesan cheese
- 50 grams Mozzarella cheese
- 50 milliliters Milk
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Directions
Step 1
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, and garlic powder until well combined.
Step 2
Chop the fresh parsley finely and add it to the egg mixture.
Step 3
Grate the mozzarella cheese and set it aside for later use.
Step 4
Add the cooked spaghetti to the bowl with the egg mixture. Toss gently to ensure all the pasta is coated evenly.
Step 5
Heat the olive oil in a large non-stick frying pan (about 10-12 inches in diameter) over medium heat.
Step 6
Pour the spaghetti and egg mixture into the frying pan, spreading it out evenly. Press it down gently with a spatula to create a flat surface.
Step 7
Sprinkle the grated mozzarella cheese evenly over the top of the frittata.
Step 8
Cook the frittata on medium-low heat for about 8-10 minutes, or until the bottom is golden brown and the edges begin to set.
Step 9
Carefully slide the frittata onto a large plate. Place the frying pan upside down over the plate, then flip the frittata back into the pan to cook the other side. Cook for another 5 minutes, or until the frittata is cooked through and golden brown on both sides.
Step 10
Slide the finished frittata onto a serving plate. Allow it to cool slightly before slicing into wedges and serving.
Nutrition Facts
| Serving size | (495.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1066.3 |
| Total Fat 82.2g | 0% |
| Saturated Fat 29.2g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 1197.6mg | 0% |
| Sodium 3483.6mg | 0% |
| Total Carbohydrate 11.0g | 0% |
| Dietary Fiber 0.7g | 0% |
| Total Sugars 4.6g | |
| Protein 67.9g | 0% |
| Vitamin D 276.7IU | 0% |
| Calcium 1043.9mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 643.1mg | 0% |
Source of Calories