Spaghetti Frittata with Parmesan & Crushed Red Pepper Flakes

A round spaghetti pie with tomato sauce and basil garnish, served on a white plate. A slice has been cut and removed, revealing the pies inside. The plate sits on a red and white striped cloth.

5 from 1 vote

Spaghetti Frittata with Parmesan & Crushed Red Pepper Flakes

This Spaghetti Frittata with Parmesan & Crushed Red Pepper Flakes comes together in minutes, and it turns leftover spaghetti into something seriously delicious. Easy enough for breakfast, but good enough for lunch or dinner too.

Prep Time5

Cook Time10

Total Time15

Course: lunch, Side Dish

Cuisine: Italian

Servings: servings

Equipment

1 large bowl
1 small bowl
1 medium frying pan

Ingredients

2 tbsp olive oil
5 cups left over spaghetti with tomato sauce or meat sauce
1/2 cup left over tomato sauce
3 large eggs
1/2 cup parmesan or pecorino romano freshly grated
1/2 tsp red chili flakes, optional
fresh basil optional to garnish

Instructions

In a large bowl, combine the leftover spaghetti with any remaining sauce. If you don’t have leftover sauce, that’s perfectly fine—the frittata will still be delicious. Set aside.
Sammys tip: if you dont have any leftover sauce and the spaghetti seems a bit dry, add a couple tablespoons of water.
In a small bowl, whisk the eggs until well combined. Add the parmesan cheese and red pepper flakes and whisk until incorporated.
Pour the egg mixture over the spaghetti and gently toss until the pasta is evenly coated.
Heat a medium-sized frying pan over medium heat and add the oil. Once the oil is hot, add the spaghetti mixture to the pan and spread it evenly, pressing down gently to create an even layer.
Cook until the bottom is golden brown and a crisp crust has formed. Carefully flip the frittata and continue cooking for a few minutes, until the eggs are fully set.
Transfer to a serving plate and garnish with fresh basil and more parmesan cheese.
Slice and serve warm.

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