The spaghetti frittata is one of the most clicked recipes on the blog at the moment. A perfect fridge-clearer since the ingredients you add, excluding the eggs and spaghetti of course, vary based on what you have in your refrigerator. This creates a unique mix of flavors. I know very well that it’s a carb bomb that’s scary, but this spaghetti frittata is just too good!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 216.50 (Kcal)
- Carbohydrates 13.29 (g) of which sugars 0.90 (g)
- Proteins 11.19 (g)
- Fat 13.37 (g) of which saturated 3.70 (g)of which unsaturated 3.05 (g)
- Fibers 0.82 (g)
- Sodium 1,068.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a medium-sized spaghetti frittata:
- 7 oz Spaghetti (any type of long pasta you have in the pantry)
- 4 Eggs (medium-large)
- 4 tbsps Milk
- 1 pinch Salt (for the eggs)
- 1 tbsp Salt (to boil the spaghetti)
- 1 pinch Black pepper
- 2 tbsps Cheese (grated)
- to taste Ham (raw or cooked or speck depending on what you have in the refrigerator)
- to taste Extra virgin olive oil
Tools
- Stove
- 1 Pot
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Lid
Preparation of spaghetti frittata:
Let’s start by bringing a large pot of salted water to boil, as we usually do to cook spaghetti. The spaghetti should be cooked al dente, so pay attention to the cooking times on the package.
Meanwhile, in a bowl, beat the eggs with a pinch of salt, a sprinkle of pepper, the tablespoons of milk, and the tablespoons of cheese. You can do this with a fork or a manual whisk. Once the spaghetti is cooked, we’ll take a non-stick pan and pour in some extra virgin olive oil. Place the spaghetti in the pan, trying to level the surface to avoid uneven mounds.
Now, if you have chosen to add cooked ham, raw ham, or speck, this is the moment. Again, try to achieve a regular surface. Pour the eggs on top and cover with the lid.
To get a nice crust both on the top and bottom of our spaghetti frittata, before turning it over, sprinkle the surface with grated cheese. Flip it and let it cook for a few more minutes, still covered with the lid.
Enjoy your meal!!!
Notes:
The spaghetti frittata can be served hot, as I prefer it, or cold. Ideal for outdoor picnics or to bring as a packed lunch to work. This second course is a great carb boost, so don’t overdo it. Generally, eggs can be consumed up to twice a week.
