Best Spaghetti Frittata Recipes

FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)

Steps:

• Combine the pasta, eggs and cheese, stirring well. Season.
• Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
• Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
• Cut into wedges and serve.

SPAGHETTI FRITTATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat.
• Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly.
• Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes.
• Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes.
• Transfer frittata to a warm serving platter; allow to rest 10 minutes.
• Top the frittata with warmed sauce and grated cheese.

FRITTATA DI SPAGHETTI (WITH SAUSAGE AND MUSHROOMS)

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, melt the butter with 2 tablespoons of the olive oil. Add the sausage and cook and crumble over medium heat until sausage loses its pinkness, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
• Transfer this mixture to a large bowl and add the pasta, that is already mixed with the tomato sauce (or unsauced), prosciutto, cream, and a 1/4 cup of the Parmigiano Reggiano cheese, and salt and pepper, to taste. Add the eggs and stir to combine.
• Heat the remaining olive oil in a clean 10-inch, non-stick ovenproof skillet over medium heat (if the skillet is not ovenproof, wrap the handle tightly in aluminum foil). Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears. (Do NOT over-brown by using too much heat, too fast!).
• Place the pan into the preheated oven and bake for 7 minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven and let rest for about 2 minutes. Cut into wedges and serve with remaining grated cheese, and warm red sauce and sprinkled with shredded basil leaves, if desired.
• Mangia Bene!

SPAGHETTI FRITTATA FROM LEFTOVERS

Steps:

• NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
• Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
• Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
• If you hadn't done so previously, mix pasta with their sauce.
• In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
• If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
• Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
• Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
• If frittata is too light in color put under the grill for a few seconds.
• Cut into wedges and serve hot, warm or at room temperature.

FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)

Steps:

• In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
• In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
• In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set.
• Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.
• Shake the pan occasionally to keep the frittata from sticking.
• Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
• Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
• NOTE: This is even better the day after it is made.

SPAGHETTI FRITTATA

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Stir in spaghetti, spinach, ham and 1/2 cup cheese.
• Spread into 9-inch pie plate sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 30 min. or until center is set.

SPAGHETTI FRITTATA

Steps:

• In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
• Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
• Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

SPAGHETTI SQUASH FRITTATA

Steps:

• Preheat oven to ~375.
• Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
• Add onion and garlic and saute 3-4 minutes until just starting to brown.
• Add zucchini, saute for 1-2 minutes.
• Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
• Spread mixture evenly in pan.
• Add broth or water to eggs, mix, and pour over top of mix.
• Swirl the pan around to get the egg into every nook & cranny.
• Turn heat down a tish and cook until bottom of egg is set.
• Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
• Switch oven to broil and broil until cheese is golden brown.
• Remove and cool for ~10 minute.
• Cut, serve, and enjoy!

SPAGHETTI FRITTATA

Steps:

• Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
• Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
• Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

ALL-IN-ONE SPAGHETTI FRITTATA

Steps:

• Heat oven to 350°F.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.
• Drain spaghetti; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.
• Bake 10 min. or until center is set.

SIMPLE SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180°C.
• Grease a 4-cup quiche or baking dish.
• Whisk together eggs and milk in a bowl. Stir through parsley, mushrooms and half the cheese.
• Spread spaghetti in prepared dish. Pour in egg mixture and sprinkle with remaining cheese.
• Bake on centre shelf 25-30 mins until eggs are set and cheese is golden.

BAKED SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180 degrees celcius.
• grease a 23cm flan dish.
• melt butter in frying pan.
• add mushrooms cook over low heat 2-3 minute.
• add capsicum, cook 1 minute.
• stir in ham and peas.
• remove pan from heat and allow to cool slightly.
• in a small bowl whisk eggs, cream, salt and pepper.
• add spaghetti, parsley and mushroom mixture to bowl and stir.
• pour into prepared dish and sprinkle with parmesan cheese.
• bake 25-30 minute.

STUFFED SPAGHETTI FRITTATA WITH TOMATO & MOZZARELLA

Steps:

• Cook, drain and toss the spaghetti with butter, cheese, and parsley. Make sure the pasta is cooked al dente--more underdone--as it will continue to cook in later stages. Put the olive oil and onion into a small saucepan and turn the heat to medium. Cook and stir the onion until it becomes colored a golden brown, then add the cut-up drained tomatoes and salt. Cook for about 20 minutes until the oil floats free of the tomato. Take off the heat. When the tomatoes have cooled, mix in the diced mozzarella. Tip the pan and spoon off most of the oil. Add the tossed sauced spaghetti, salt and a few grindings of pepper to the beaten egg, mixing thoroughly to distribute the egg evenly over the pasta. Put the 1 tablespoon butter in a skillet, turn the heat on to medium and when the butter foam begins to subside, but before it darkens, but in just half the pasta and egg mixture, spreading it uniformly over the bottom of the pan. Over it, pour the tomato and mozzarella from the saucepan, spreading it evenly, and stopping a little short of the frittata's edge. Pour in the remaining half of the spaghetti and egg mixture and cover the frittata in the pan, spreading it out to the edges. Cook the frittata on top of the stove for 3 to 4 minutes without touching the pan. Then tilt the plan slightly bringing its edge closer to the flame of the burner. Keep the pan in this position for about 1 minute, then rotate it a shade less than a full quarter turn, always keeping it tilted so that its edge is close to the flame. Repeat the procedure until you have come full circle. Take a look at the underside of the frittata, lifting the edge gently with a spatula, to make sure it has formed a fine, golden crust all around; if it has not, cook a little longer where needed. Run the pan under the broiler until the top has formed a lightly colored crust. When ready, loosen the frittata with a spatula, slide it onto a platter, and cut it into serving wedges, like a pie.

SPAGHETTI, ARTICHOKE AND ZUCCHINI FRITTATA

Steps:

• * Place oven rack in top position in oven. Preheat oven to 375°F. * In a medium bowl, beat together eggs, salt and pepper. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside. * Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 minutes more. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with a paper towel. * Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 3 to 5 minutes. * Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes. * Meanwhile, heat sauce in microwave or in a small saucepan over low heat. * Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce. Yields 1 slice of frittata and about 1/4 cup of sauce per serving.

CHEESY SPAGHETTI FRITTATA

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Stir in spaghetti, spinach, ham and 1/2 cup cheese.
• Spread into 9-inch pie plate sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 30 min. or until center is set.

ZESTY SPAGHETTI FRITTATA

Steps:

• Heat oven to 350ºF.
• Toss spaghetti and peas with dressing in 9-inch pie plate.
• Beat eggs and milk until well blended; pour over spaghetti mixture. Sprinkle with onions, bacon and cheese; top with tomatoes.
• Bake 40 to 45 min. or until center is set and top is golden brown. Let stand 10 min. before cutting to serve.