How to make leftover spaghetti frittata

Ingredients

• 200 g Cooked Spaghetti (leftover, cooled)
• 4 Large Eggs (room temperature)
• 50 g Parmesan Cheese (freshly grated)
• 1 tbsp Olive Oil (extra‑virgin, for pan)
• 1 tsp Black Pepper (freshly ground, to taste)
• 10 g Extra Parmesan Cheese (for garnish)

Instructions

1. Prepare Egg Mixture

   Crack the eggs into a mixing bowl, whisk until smooth, then stir in the grated Parmesan and freshly ground black pepper.

   Time: PT5M

2. Combine Pasta and Egg Mixture

   Add the cooked spaghetti to the bowl and toss until every strand is evenly coated with the egg‑Parmesan mixture.

   Time: PT2M

3. Heat Pan and Add Oil

   Place the ovenproof frying pan over medium heat, drizzle the olive oil, and let it heat until shimmering.

   Time: PT2M

   Temperature: medium heat

4. Cook on Stovetop

   Pour the pasta‑egg mixture into the pan, spreading it into an even layer. Cook gently for about 5 minutes until the underside is set and lightly golden.

   Time: PT5M

   Temperature: medium heat

5. Preheat Oven

   While the frittata sets on the stove, preheat the oven to 190°C (375°F).

   Time: PT5M

   Temperature: 190°C

6. Finish in the Oven

   Transfer the pan to the preheated oven and bake for 5 minutes, or until the centre is fully set.

   Time: PT5M

   Temperature: 190°C

7. Rest and Serve

   Remove the pan from the oven, let the frittata rest for a minute, then slide it onto a plate or cutting board. Sprinkle extra Parmesan on top and slice to serve.

   Time: PT2M

Nutrition Facts

Calories

435

Protein

30g

Carbohydrates

45g

Fat

45g

Fiber

2g