Do you like pasta frittatas? The spaghetti frittata with ricotta and zucchini is the perfect recipe to use up leftover pasta, cheese, or vegetables from previous recipes. It’s an ideal dinner saver for those who don’t have much time to cook because it can also be made well in advance. The spaghetti frittata with ricotta and zucchini is an easy, delicious dish, great for a picnic or a buffet. The ricotta provides a certain degree of moisture to our frittata, making it softer inside; we can use either the cow’s milk ricotta with its delicate flavor or the buffalo ricotta with a decidedly more pronounced flavor.
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 5.3 oz spaghetti (also gluten-free)
- 2 zucchini
- 3 medium whole eggs
- 2 tbsps milk (also lactose-free)
- 3.5 oz ricotta (also lactose-free)
- 2 tbsps grated pecorino
- 1.8 oz emmenthal
- to taste fine salt
- to taste pepper
Preparation
1) Cook the spaghetti until al dente in plenty of salted water, drain perfectly, add the ricotta drained of any whey, and mix everything. Leave in a bowl to cool for a few minutes.
2) Meanwhile, grate the zucchini on the larger holes of a grater. Also grate the pecorino and cut the emmenthal into cubes.
3) Add all the other ingredients to the spaghetti in the bowl, season with salt and pepper, and mix to ensure an even distribution.
4) Oil a 20 cm (about 8 inches) non-stick pan.
5) As soon as the oil is hot, pour the pasta mixture into the pan, add a few more cubes of emmenthal and cook our spaghetti frittata on the smallest burner over medium heat for about 20-25 minutes.
6) When there’s no more liquid egg on the surface of the frittata, place a plate larger than the pan over it, equipped with a glove and with due care, flip the frittata onto the plate (slightly oil it to ease the transfer of the frittata back into the pan) and then slide it back into the pan to complete the cooking.
This rich spaghetti frittata with zucchini and ricotta is delicious whether hot or cold.
Extra Idea: We can also bake the spaghetti, zucchini, and ricotta frittata in the oven, at 350°F, at medium height, for about 20 minutes.
