Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a rich, delicious dish. It's very simple, but you need to cook the spaghetti ahead of time so it can cool. The frittata can be served at room temperature.

Ingredients Nutrition

Directions

  1. Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.
  2. When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
  3. Add the pasta and toss to coat.
  4. Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
  5. Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
  6. Place skillet under broiler and broil until top is golden brown, about 5 minutes.
  7. Cool to room temperature, then invert the frittata onto a platter and cut into wedges.

Reviews

(3)
Most Helpful

This was very good. I cut the recipe in half, and used fetucinni noodles instead of spaghetti. Kosher salt was what I have on hand, rather than table salt, so I think a little more would have been good. I loved how the sweetness of the tomatoes gave an interesting bite to the cheesy pasta. I had this for dinner, a salad on the side would be a complete meal. I'm thinking to try this with other vegetables in place of (or along with) the tomatoes, aparagus is the first that comes to mind. I'll enjoy the leftovers tomorrow for lunch. Thanks for posting!

IngridH March 18, 2009

I made another pasta fritta not to long ago and really liked it. So when I saw a different variation I had to try it. I cut this downto serve one. From there I followed the recipe exactly. I loved the sundried tomatoes which before making this I wasn't to sure about. This is great. I will be making extra pasta from now on to ensure this for breakfast. Thanks! Made for PRMR.

seesko February 02, 2009

this was fantastic! and oh so easy!!! The sun-dried tomatoes and cheese blend give this dish an awesome blend of flavors that really is delightful. I served this with a alfredo sauce and I think it was much better without it! A light marinara might compliment it but it's fantastic alone. My husband even went back for more and was sure to save the leftovers for his lunch the next day. This will become a regular on our menu I think, as it can be a great lunch or dinner side. I plan to add some chicken and mushrooms next time and serve it as a dinner.

Cuistot March 03, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a