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.

Comments About This Recipe
What do you think of Pasta Frittata?
There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!

See All 193 Recipes For Omelettes

Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest