Almost everyone cooks too much spaghetti when having pasta for dinner. Rather than waste it, try using it for breakfast or lunch the next day. A frittata is traditionally made with potato but works equally well with pasta and is very quick and easy to make.
A spaghetti frittata is a great way to use up leftover pasta from the day before and makes a tasty snack or speedy lunch. It can be eaten hot or cold and is perfect for lunchboxes.
This method will work with others kinds of cooked pasta too such as linguini, tagliatelle or even penne – you can use whatever you have in the fridge.
Ingredients
Metric
Imperial
- 300g of spaghetti, cooked
- 4 eggs
- 50g of Parmesan, grated
- salt
- freshly ground black pepper
- olive oil
Method
1
Preheat the oven to 180°C/gas mark 4
2
Whisk together the eggs and Parmesan and season with salt and pepper
3
Mix through the cooked spaghetti until well combined
4
Heat an ovenproof frying pan with a tablespoon of olive oil and pour in the mixture – there is no need to stir the spaghetti
5
Cook over a medium-low heat for 4–5 minutes until golden brown at the edges, then place in the oven for a further 5 minutes until the frittata has set
6
Turn out on to a plate and slice into wedges to serve
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