How to make leftover spaghetti frittata
How to make leftover spaghetti frittata is a easy Italian recipe that serves 2. 435 calories per serving. Recipe by Great British Chefs on YouTube.
Prep: 10 min | Cook: 10 min | Total: 30 min
Cost: $3.25 total, $1.62 per serving
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
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
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
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
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
Preheat Oven
While the frittata sets on the stove, preheat the oven to 190°C (375°F).
Time: PT5M
Temperature: 190°C
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
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
Dietary info: Vegetarian, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Cooked Spaghetti: cooked linguine, cooked fettuccine
- Instead of Large Eggs: egg substitute (liquid), 3 egg whites + 1 whole egg
- Instead of Parmesan Cheese: Grana Padano, Pecorino Romano
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Black Pepper: white pepper
- Instead of Extra Parmesan Cheese: Pecorino Romano
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Ovenproof Frying Pan
- Spatula
- Oven
- Plate or Cutting Board
Critical Steps — Do Not Skip
- Whisking the eggs and Parmesan until smooth.
- Coating the spaghetti evenly with the egg mixture.
- Cooking the underside until lightly golden without burning.
- Baking until the centre is fully set.
Chef Tips from the Video
- Use freshly grated Parmesan for the best flavor and melt.
- A pinch of chili flakes adds a subtle heat without overpowering the dish.
- For a richer taste, substitute half of the olive oil with butter.
Troubleshooting
Frittata is dry or crumbly.
Add an extra tablespoon of olive oil or a splash of milk to the egg mixture for extra moisture.
Underside burns before the centre sets.
Reduce the stovetop heat to low and cook a little longer before transferring to the oven.
Frittata sticks to the pan.
Ensure the pan is well‑oiled and pre‑heated; use a non‑stick or well‑seasoned cast‑iron skillet.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture may become rubbery.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the egg‑Parmesan mixture up to step 2 and refrigerate for up to 12 hours.
- Reheat leftovers in a skillet over medium heat, covering loosely to retain moisture.
Frequently Asked Questions
What is the cultural significance and history of spaghetti frittata in Italian cuisine?
Spaghetti frittata is a classic example of cucina povera, the Italian tradition of turning leftovers into new meals. It reflects the frugal ingenuity of Italian households, especially in the post‑war era when families repurposed pasta with eggs and cheese for a quick, protein‑rich dish.
What are the traditional regional variations of pasta frittata in Italy?
In central Italy, especially Lazio, the dish often includes Pecorino Romano and a splash of milk. In the south, cooks may add ricotta or a pinch of chili flakes. Some northern versions incorporate herbs like parsley or sage for extra aroma.
How is spaghetti frittata traditionally served in Italy?
It is typically served warm, cut into wedges, and finished with a generous sprinkling of grated cheese. In many households it is accompanied by a simple green salad dressed with olive oil and lemon, making a balanced meal.
On what occasions is spaghetti frittata traditionally enjoyed in Italian culture?
Spaghetti frittata is popular as a quick weekday lunch, a hearty breakfast, or a comforting supper after a festive dinner when leftovers remain. It is also a staple at picnics because it can be eaten warm or at room temperature.
What other Italian dishes pair well with spaghetti frittata?
A crisp arugula salad with lemon vinaigrette, roasted vegetables such as zucchini or bell peppers, and a glass of light Italian white wine like Verdicchio complement the richness of the frittata beautifully.
What are the authentic traditional ingredients for spaghetti frittata versus acceptable substitutes?
Authentic ingredients include cooked spaghetti, eggs, Parmesan or Pecorino Romano, olive oil, and black pepper. Acceptable substitutes are other long‑shape pastas, grated Grana Padano, and a neutral oil if olive oil is unavailable.
What makes spaghetti frittata special or unique in Italian cuisine?
Its uniqueness lies in the marriage of pasta’s comforting carb base with the protein‑rich, custardy texture of a frittata, creating a dish that is both filling and elegant while embodying the Italian principle of waste‑not, want‑not.
What are the most common mistakes to avoid when making spaghetti frittata?
Common errors include overcooking the eggs, which makes the frittata rubbery, and under‑seasoning because the pasta already contains salt. Also, failing to coat the spaghetti evenly can lead to dry spots.
Why does this spaghetti frittata recipe use a stovetop finish before baking instead of baking the whole mixture?
Starting on the stovetop creates a crisp, golden crust on the bottom, while the brief oven bake ensures the centre sets gently without drying out. This two‑step method yields a perfect texture contrast.
Can I make spaghetti frittata ahead of time and how should I store it?
Yes, you can prepare the egg‑Parmesan mixture and combine it with the pasta up to step 2, then refrigerate for up to 12 hours. Bake it when ready; leftovers keep in the fridge for two days and can be reheated in a skillet.
What does the YouTube channel Great British Chefs specialize in?
The YouTube channel Great British Chefs focuses on showcasing classic and contemporary British and European recipes, often highlighting seasonal ingredients, technique tutorials, and ways to make restaurant‑quality dishes at home.
How does the YouTube channel Great British Chefs' approach to Italian cooking differ from other cooking channels?
Great British Chefs emphasizes simplicity and ingredient integrity, presenting Italian dishes with clear, step‑by‑step guidance and minimal equipment, whereas many other channels may add elaborate plating or fusion twists.
Last updated: September 2, 2026
