Spaghetti Frittata

The aroma of sautéed onions and garlic fills the kitchen as you prepare a deliciously unique meal. This Spaghetti Frittata takes only about 30 minutes to make and is a perfect way to give leftover spaghetti a new life. It’s hearty, satisfying, and works beautifully as a brunch dish or a light dinner option.

This recipe is ideal for busy weeknights or leisurely weekend mornings when you want to feed family or friends without a fuss. You can prepare the mixture ahead of time and store it in the fridge, making it easy to cook later when hunger strikes.

Why You’ll Love This Recipe

• Transform leftover spaghetti into a fluffy frittata.
• Packed with flavor from sautéed onions, garlic, and fresh spinach.
• Quick cooking method: stovetop to oven in just minutes.
• Versatile: enjoy it warm or at room temperature.

What You’ll Need

Gather these ingredients to create your Spaghetti Frittata.

For the Filling

• 1 tbsp olive oil
• 1 small red onion, chopped
• 2 cloves garlic, crushed
• 15 oz can diced tomatoes, well drained
• 2 cups fresh spinach leaves
• 1 – 1 1/2 cups leftover spaghetti noodles

For the Egg Mixture

• 8 large eggs
• 1/4 cup milk
• Salt and pepper, to taste

For Serving

• Parmesan, for topping
• Fresh fruit, for side dish

Use any milk in place of whole milk.

Substitutions & Swaps

• Fresh spinach can be swapped for kale.
• Use any type of cheese for topping.
• Omit the tomatoes if desired.
• Whole-grain noodles work as a healthier option.

How to Make It

Follow these simple steps for a perfectly cooked frittata.

Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Sauté the Vegetables

Heat the olive oil in a 10 or 12-inch ovenproof skillet. Sauté the chopped red onion and crushed garlic for 2-3 minutes until aromatic. Season with a little salt and pepper.

Add Spinach and Tomatoes

Stir in the diced tomatoes and fresh spinach leaves. Cook until the spinach wilts and incorporates into the sauce.

Combine with Spaghetti

Add the leftover spaghetti noodles to the skillet and gently mix until well combined with the vegetable mixture.

Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk, and some salt and pepper until fully blended.

Pour and Cook

Pour the egg mixture over the spaghetti and vegetable combination. Cook on the stovetop for about 3-5 minutes, or until the edges of the eggs begin to set.

Bake

Transfer the skillet to the preheated oven and bake at 350°F (175°C) for 15-20 minutes, or until the eggs are set in the middle. Sprinkle with Parmesan cheese just before slicing.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, frittata texture may change.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Use a cast-iron skillet for even cooking.
• Let the frittata cool slightly before slicing for cleaner cuts.
• Experiment with additional herbs for more flavor.
• Serve with a light salad for added freshness.

Serving Suggestions

• Pair with a side of fresh fruit for a refreshing contrast.
• Enjoy warm slices on a picnic or brunch table.
• Serve with crusty bread for a filling meal.