Spaghetti Frittata from Leftovers

READY IN: 45mins
YIELD: 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.