Total Time
Prep 5 mins
Cook 15 mins

Here's a great way to use up that extra cooked pasta. You can use sauced or plain, long or short pasta, as long as it is already cooked. Makes a great lunch dish, or a good side dish with your favorite meat for a quick summer dinner.

Ingredients Nutrition


  1. Melt the butter in a heavy nonstick skillet.
  2. Have the pasta out at room temperature in a large bowl.
  3. In a small bowl, beat together the eggs, milk, cheese, fresh parsley and/or chives, and a lot of freshly ground black pepper.
  4. Pour egg mixture over pasta and toss it well.
  5. When butter has heated past the point of foaming, add pasta and flatten into a big pancake.
  6. Cook over medium heat until the bottom forms a golden brown crust.
  7. Flip the"pancake" over and continue to cook until that side also forms a golden brown crust.
  8. Slide pancake out onto a hot plate; cut in wedges; serve hot.
  9. Pass additional grated cheese!


Most Helpful

Hi there, I had an Italian boyfriend in college whose mom used to make something very similar. The difference is that she would place cooked spaghetti on the buttered pan, then place (cooked) meatballs on top, then mozzarella slices, and pile on more cooked spaghetti. She'd fry the bottom and then flip the entire thing (using another pan to do this helps) to fry the other side. Then, she'd cut them into pie slices and serve. It was like spaghetti and meatballs pie. YUM!!!Your recipe brought back memories. :-)

mquale June 26, 2002

Did this recipe today for lunch with leftover vermicelli from last night's dinner. It's a keeper! I have done many "frittata" type things for breakfast before, and it's nice to see a recipe "nailed down". Someone here on 'Zaar all but called me nuts once for suggesting pasta be added to frittata....LOL! I will add that leftover spinach, kale, etc., can be added to this dish for additional nutrition and taste. This is a sensational base recipe to which many things can be added. I loved it!

DEEP April 15, 2008

This was a different for us. We thought it could have used lots more herbs and some veggies for extra flavor. Maybe sauteing herbs with the butter to get those flavors infused with the butter. We liked the buttery, crunchy outside of the pancake. Thanks for sharing this fun recipe that could easily be changed to satisfy anyone's taste.

Lucky in Bayview June 14, 2014

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a