Pasta Frittata


  • 1 (16oz) box of thin spaghetti
  • 6 eggs
  • 3 tbs butter
  • 2 tbs extra virgin olive oil
  • 1/3 cup Parmesan cheese, grated
  • 2 tbs fresh parsley, chopped
  • Kosher salt and fresh cracked black pepper to taste
  • Cook spaghetti according to package directions. (aldente)
  • Drain well.
  • Whisk the eggs in a large bowl, then add the Parmesan and Parsley. Toss with the spaghetti.
  • Add half of the olive and butter to a non stick saute pan.
  • Using low heat add the spaghetti mixture to the pan and cover until the base is crisp and golden.
  • Slide onto a plate and add the remaining olive oil and butter to the pan and flip the frittata back into the pan on the uncooked side. Do not cover.
  • Cook for another 2 minutes or until golden.
  • Remove from pan and cut into wedges to serve.

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