This SPAGHETTI FRITTATA stuffed with cheese and salami is the perfect recipe for summer and beyond because it’s full of flavor, it can and should be made in advance, it’s easy to transport, delicious, and also easy to make which is a bonus!
FRITTATA of spaghetti is much better at room temperature than straight out of the pan and I am sure everyone will love it!
I filled it with slightly spicy Calabrian soppressata, smoked SCAMORZA, and hard BOILED EGGS but if you prefer other ingredients feel free to enhance it to your liking but head to the kitchen to prepare WITHOUT OVEN in the pan the spaghetti frittata recipe!
The spaghetti frittata is a typical dish of Neapolitan cuisine, perfect for recycling leftover pasta.
There are many versions: baked, in a pan, with salami, with bacon, or vegetarian.
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I have opened a free and open to all recipe channel on WhatsApp with no notifications or sounds, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SECRET TIP TO PREVENT HARD-BOILED EGGS FROM CRACKING…add 1 tablespoon of vinegar to the boiling water!
Always on the THEME of spaghetti recipes, here are more suggestions just below:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spaghettini
- 6 oz soppressata
- 9 oz smoked scamorza
- 1 cup Parmigiano Reggiano DOP (or pecorino)
- 12 eggs
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Saucepans
- Baking Pans
- Bowls
Steps to Cook Spaghetti Frittata Stuffed with Salami and Cheese
TO PREPARE THE SPAGHETTI FRITTATA RECIPE
Crack 10 eggs into a large bowl.
Beat them with grated Parmigiano Reggiano, salt, and pepper to taste.Hard boil the remaining (2) eggs for 7/8 minutes from boiling.
Cool, peel, and slice them.Slice the smoked scamorza.
Meanwhile, boil the spaghetti until al dente in salted boiling water.Drain them well and add them to the bowl with the beaten eggs, grated Parmigiano Reggiano, and ground salt and pepper.
In a pan about 9.45 inches in diameter pour about half of the spaghetti, pressing them slightly into an even layer.
Distribute the slices of Calabrian soppressata, the slices of smoked scamorza, and the slices of hard-boiled eggs.Cover everything with the remaining spaghetti, pressing well on top.
Cook for the first 3/4 minutes over medium-high heat, shaking the pan a little.
Lower the heat to the minimum and continue cooking for 10 minutes to firm up and form a golden crust on the surface of the spaghetti frittata.With the help of a lid or a plate, flip the spaghetti frittata and continue cooking on the other side for another 15/20 minutes.
Once cooked, transfer it to the serving plate.Let it rest for a few minutes and then triumphantly bring to the table the recipe of this exquisite spaghetti frittata!
Enjoy your meal and happy cooking!
Annalisa
Tips and Notes
The pasta suitable for this frittata is definitely spaghetti which I used in the smallest size but you can also use vermicelli, I wouldn’t go beyond that, but as always you choose …
The frittata, whether made of pasta or other ingredients, has always been a tasty rustic dish rich in a thousand and more variations and on the blog you will find a rich zucchini frittata, the fluffy frittata with pancetta, mozzarella and more, the stuffed frittata and much more…
