Recipe by Bec
To make this a really quick meal to prepare, make extra spaghetti earlier in the week and store it in the fridge to use for this frittata later on.
Top Review by Ilysse
Ok, so I am rating this as 5 stars but honestly I have not tried THIS recipe. I had to rate it tho since I do this all the time. If there is ever pasta leftover (a slim chance in my house) I frittata it. Actually, I'll frittata anything. Even made a frittata out of leftover tossed salad the other day lol)It doesn't matter what type of sauce is on it, It always seems to work well and I have even been happy with the frittata when the pasta and sauce alone was just so-so. So, even tho I have not tried THIS recipe. I have frittataed pasta in marinara sauce b4 and know its a winner :-) Thanks for posting this so other will be able to try it. Oh, and this is a classic way to stretch leftovers in frugal Italian households (at least it was when I was growing up).
- 4 cups cooked spaghetti (from 1/2 pound dry spaghetti)
- 3 cups classico sweet basil marinara sauce (or other marinara sauce of choice)
- 1 cup torn fresh basil leaf
- 3 tablespoons extra virgin olive oil
- 6 large eggs, beaten with
- 1⁄4 teaspoon kosher salt, and
- 1⁄4 teaspoon fresh ground black pepper
- 1 (5 ounce) containershredded asiago cheese
Directions See How It's Made
- In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
- Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
- Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
- Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
- Cook, without stirring, until eggs start to set on the bottom.
- Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
- Heat broiler.
- Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
- Place skillet under broiler until cheese melts, about 1 minute.
- Slide frittata out of skillet onto cutting board; cut into 6 wedges.
- Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
- Garnish with basil sprigs or arugula leaves, if desired.