Pasta Frittata


  • 1 lb of spaghetti
  • 5 eggs
  • 2 oz Parmesan cheese
  • 3 tbs chopped parsley
  • 2 oz unsalted butter
  • kosher salt and freshly ground black pepper.
  • Cook the spaghetti in a large pan of boiling water according to package directions.
  • Whisk eggs in a large bowl, then add the Parmesan, parsley and some salt and freshly ground black pepper. Toss with spaghetti.
  • Melt half  the butter in a 9 inch frying pan and add the spaghetti mixture.
  • Cover and cook over low heat until the base is crisp and golden.
  • Slide onto a plate, melt the remaining butter in the pan and flip the frittata back into the pan to cook the other side.
  • Cut into wedges and serve warm.

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