Spaghetti Frittata

Ingredients

• 1 pound Spaghetti (cooked al dente, drained)
• 3 tablespoons Extra Virgin Olive Oil (2 tbsp for pan, 1 tbsp to toss pasta)
• 6 Eggs (large, at room temperature)
• 1 cup Pecorino Romano (freshly grated)
• 1 teaspoon Freshly Cracked Black Pepper (or to taste)

Instructions

1. Cook the spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about 9‑10 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: boiling

2. Drain and oil the pasta

   Drain the spaghetti in a colander and return to the pot. Drizzle with 1 tablespoon of extra virgin olive oil and toss gently to coat each strand.

   Time: PT2M

3. Prepare the egg mixture

   In a mixing bowl, whisk together the 6 eggs, 1 cup grated Pecorino Romano, and 1 teaspoon freshly cracked black pepper until fully combined.

   Time: PT3M

4. Combine pasta with egg mixture

   Add the oiled spaghetti to the bowl with the egg mixture. Toss gently until every strand is evenly coated with the egg‑cheese blend.

   Time: PT2M

5. Heat the pan

   Place an 11‑inch frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: medium

6. Cook the first side

   Pour the spaghetti‑egg mixture into the hot pan, spreading it evenly. Reduce the heat to low and let it cook undisturbed for 12‑14 minutes, until the bottom is golden‑brown and the top is set but still slightly moist.

   Time: PT14M

   Temperature: low

7. Flip the frittata

   Place a large plate over the pan, hold it firmly, and quickly invert the pan so the frittata lands on the plate. Slide it back into the pan, uncooked side down.

   Time: PT1M

8. Cook the second side

   Cook over low heat for another 5‑6 minutes until the second side is golden and the interior is fully set.

   Time: PT6M

   Temperature: low

9. Rest, slice and serve

   Remove the pan from heat and let the frittata rest for 2 minutes. Transfer to a cutting board, slice into wedges, and serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

465

Protein

14 g

Carbohydrates

40 g

Fat

22 g

Fiber

2 g