The Spaghetti and Zucchini Frittata is the perfect way to reuse leftover pasta. Whether with sauce or plain, as in this case, it is excellent both as a main course and cut into cubes for an appetizer or buffet.
Sometimes, when I make pasta, I intentionally make a little extra to prepare the frittata the next day. My son loves it, and by adding zucchini, which he sometimes won’t eat by itself, we address the ‘vegetable issue.’
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz spaghetti (already cooked)
- 2 zucchini
- 3 eggs
- 1 tbsp Grana Padano cheese, grated
- 2 tbsps olive oil
- salt
- pepper
Steps: Spaghetti and Zucchini Frittata
Wash the zucchini, remove the ends, and slice them into fairly thin rounds.
Place the oil in a pan and cook the zucchini for about 7 minutes with the lid on, stirring occasionally and adding a little water if they dry out too much. Season with salt and let the zucchini cool down.
Meanwhile, beat the eggs in a bowl, add the spaghetti, salt, a pinch of pepper, the grated cheese, and finally, the cooked zucchini.
Mix well, pour the mixture into a pan greased with oil, and cook the frittata for 5 minutes, until a crust forms. Now flip the frittata and cook it on the other side for a couple of minutes.
Serve the pasta frittata hot or at room temperature.
