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How to make leftover spaghetti frittata

by Great British Chefs12 May 2016

How to make leftover spaghetti frittata

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.





Preheat the oven to 180°C/gas mark 4
Whisk together the eggs and Parmesan and season with salt and pepper
Mix through the cooked spaghetti until well combined
Heat an ovenproof frying pan with a tablespoon of olive oil and pour in the mixture – there is no need to stir the spaghetti
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
Turn out on to a plate and slice into wedges to serve


You can also add any cooked vegetables you have lying around the fridge to the frittata – try adding mushrooms, onion, peppers, courgette or tomatoes. Fresh herbs such as parsley and coriander will also add extra flavour, as will other cheeses such as cheddar or even goat’s cheese.

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