Leftover Spaghetti Pasta Frittata
Eggs, cheese and red peppers come together in this easy Leftover Spaghetti Pasta Frittata. An age old Italian recipe, this dish makes a delicious dinner or brunch is a great way to use up leftover pasta!
“Waste not, want not” with this oh-so-satisfying, “put whatever you’ve got on hand into it” Leftover Spaghetti Pasta Frittata!!
I’ve been boning up on my Italian cooking in preparation for my trip to Tuscany in October. We’re renting a villa with 6 other couples and I’ll be cooking at least one of the nights we are there – woo hoo!!! Not sure exactly what I’ll be cooking or what the kitchen “accutrements” will be, but, it’s good to have options, right??
And doing this kind of “research” isn’t really a hardship!
So I’ve been poring through my copies of Marcella Hazan’s Esseentials of Classic Italian Cooking and Lidia’s Mastering the Art of Italian Cuisine and have come up with a list of dishes that might make the cut depending upon what the markets have. In reading through these cookbooks, I’ve realized how well the Italians make use of every ingredient – they truly are masters of using every bit of food and not wasting anything – something I know I could definitely do better at!
In my case, that would be pasta.
I don’t know if it’s my innate fear of not having enough to feed people or what, but I ALWAYS cook more pasta than I really need. And I always feel a little guilty just throwing it out, but what do you do with leftover pasta that isn’t enough for another meal? Make this Leftover Spaghetti Pasta Frittata. Duh.
It’s one of those “oh so handy recipes ” that lends itself to lots of all kinds of interpretations. For this one, I cooked up a little bacon that I had, a red bell pepper that needed to be used and some green onions hanging around that were also destined for the trash heap if I didn’t do something quick!
Paired with a simple green salad, this made an easy dinner… and breakfast the next morning for the youngest… as well as a post workout snack. Nothing wasted.
Not. One. Piece.
Yay! for me!!!
Now, although I’ve said you can put pretty much anything in this Leftover Spaghetti Pasta Frittata here are some tips for making the best frittata!
Tips for Making a Leftover Spaghetti Pasta Frittata
- As for type of pasta, dried works the best!
- As for type, spaghetti is ideal because of the bond it forms with the eggs.
- The frittata works with plain or sauced spaghetti.
- A good non stick oven safe skillet is essential!
- 3 eggs
- 1 cup half and half
- 1 ¼ cups Shredded Parmigiano Reggiano cheese
- 3 cups cooked and drained spaghetti pasta
- 1 Tablespoon olive oil
- 1 red bell pepper cut into ½ inch dice
- 1/4 cup sliced green onions
- 4 slices bacon diced and cooked
- 1 teaspoon salt
- ½ teasoon pepper
- large pinch cayenne pepper
Pre heat the oven to 400 degrees.
In an 8 inch oven safe non stick skillet, heat the olive oil over medium high heat.
Add the bell pepper and cook until the bell pepper is tender, about 5 minutes.
In a large bowl, combine the eggs, half and half, salt, pepper and cayenne.
Whisk the mixture until thoroughly combined.
Add the spaghetti, cooked bell pepper, green oinions, bacon and shredded Parmigiano Reggiano cheese.
Toss to combine.
Add mixture to the skillet and cook over medium high heat for 3 – 4 minutes or until the bottom of the frittata is golden brown.
Transfer the skillet to the oven and cook for 12 – 15 minutes until the frittata is set.
Remove from the oven and let cool for 2 – 3 minutes.
Run a knife along the edge of the frittata to loosen.
Top the skillet with a plate and, using oven mitts, flip the skillet over.
Remove the skillet and slice the frittata.
Any leftover frittata can be refrigerated for up to 3 days.