Pasta Frittata

Pasta Frittata

(4 servings)    Printable Version
  • 2 cup cooked spaghetti (cooled) - chopped into 1 inch strands
  • 4 large eggs - beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 1/2 cup shredded Mozzarella cheese
  • 2 medium Roma tomatoes - diced
  • 2 green onions - chopped
  • 2 ounces prosciutto or thinly sliced ham - chopped
  • 2 Tablespoons fresh basil or Italian parsley - chopped
In a large bowl, combine the cooked spaghetti, beaten eggs, salt, pepper and Parmesan cheese.

Place a large skillet over medium heat. Add the olive oil and tilt the pan to coat the entire bottom. Add 1/2 of the pasta mixture and form a flat pancake using a spatula.

Sprinkle the Mozzarella cheese evenly over the frying pasta. Follow that with even layers of tomatoes, onions and prosciutto. Top with remaining pasta mixture - flatten and form into a pancake shape like the first layer.

When the bottom is crisp and brown (about 5 minutes), carefully flip the frittata (use your largest spatula) and cook until the other side is crisp and brown (about 4 more minutes).

To serve, slice the frittata into 4 wedges and garnish with chopped basil or parsley.


This is a great way to turn leftover pasta into a terrific Italian-inspired breakfast the following day.

Mr Breakfast would like to thank Jenny for this recipe.

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