Spaghetti Frittata from Leftovers

"An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well."
photo by Inge 1505 photo by Inge 1505
photo by Inge 1505
photo by Inge 1505 photo by Inge 1505
photo by Inge 1505 photo by Inge 1505
Ready In:
8 wedges




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
View Full Profile

Find More Recipes