Leftover Spaghetti Frittata

This is yet another one of those recipes that is rarely written down but is often enjoyed by everyone. Italians are well known for using up everything in the kitchen and are famous for creating amazing dishes from just a few ingredients, even leftovers. This easy frittata is great for lunch, a light dinner along with a salad, or even for breakfast.

The entire dish, except for the eggs, can be made from leftover pasta and cooked vegetables. Simply add a little cheese and some chopped fresh herbs, and you have a hearty egg dish that everyone in the family will enjoy. This frittata is so tasty in fact, that I often cook up extra pasta and greens just so I know I’ll have enough the following day to make this frittata.

You can use just about any cooked vegetables you prefer in this dish, although I generally prefer using cooked greens myself. Other vegetables that work well are cubes of sauteed zucchini, eggplant and onions, spring peas, or even blanched asparagus. I generally keep my version vegetarian, but if you were planning this for dinner you could also throw in some diced, cooked bacon or pancetta, or even some diced salami.

The frittata shown in my photos was made with just grated Pecorino cheese, but you could also use some diced melting cheese such as fontina, asiago, or even mozzarella. I also used blanched chicory (dandelion greens), but spinach, swiss chard, or even arugula all work fine as well. I prefer using long pasta such as spaghetti for my frittatas but have heard that some folks prefer using short pasta such as penne, so you could experiment and see what you prefer.

Buon Appetito!
Deborah Mele 

Leftover Spaghetti Frittata

Leftover Spaghetti Frittata

Yield: Serves 4 - 6
Prep Time: 20 minutes
Cook Time: 35 minutes

A great way to use leftover spaghetti and kids love it too!


  • 1/2 Cup Finely Diced Onion
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 2 Cups Cooked Spaghetti
  • 1 1/2 Cups Cooked Greens, Drained Well (I Used Blanched Chicory)
  • 8 Large Eggs
  • 1 Cup Grated Pecorino or Parmesan Cheese
  • 2/3 Cup Whole Milk
  • 1/4 Cup Chopped Fresh Mixed Herbs (Basil, Parsley, Mint, or Thyme)
  • Salt & Pepper


  1. Preheat oven to 375 degrees F. In a large (10 inch) oven-proof frying pan heat the oil and butter and cook the onion until soft and just beginning to brown.
  2. In a large bowl, beat the eggs, milk, and grated cheese, then add the pasta, greens, chopped fresh herbs, and season with salt and pepper.
  3. Add the egg mixture to the frying pan, using a large spoon to distribute the ingredients evenly.
  4. Cook over medium low heat until the eggs have begun to set along the edges, about 5 minutes.
  5. Carefully transfer the frying pan to the oven, and bake until the frittata is golden brown and set, about 20 to 25 minutes.
  6. Let the frittata cool for about 15 minutes before cutting it into wedges.

Did you make this recipe?

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  1. OMG! I substituted my leftover spaghetti squash and left out the greens because I didn’t have any. I used Asiago cheese and half the butter. So perfect and light! You rock! What a fantastic recipe! Thanks!

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