Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
What to do with Left over spaghetti? Spaghetti Frittata
Frittata Di Spaghetti
4 large eggs, beaten
½ lb. left over spaghetti in sauce (room temp)
2 tablespoons extra virgin olive oil
1/2 cup freshly grated cheese, more for topping
fresh cracked pepper to taste
8-10 fresh basil leaves, roughly chopped, more for topping
1. In a bowl, beat the eggs and salt, add leftover spaghetti. Make sure the spaghetti is fully incorporated with the beaten eggs. Add the grated cheese and basil.
2. In a non-stick large frying pan, heat the olive oil at medium heat. When the oil is hot, place the spaghetti mixture into pan and flatten it out like a big pancake.
3. Sauté the spaghetti frittata for about 8-10 minutes on medium heat on each side until golden brown on the bottom. Do not disturb the frittata until you can begin to see the bottom turning golden. You can check the bottom by lifting one of the sides gently to see if it is golden brown.
4. When the first bottom is ready and golden brown, flip the pasta to cook the other side. Be careful when you are flipping it. You can flip it by covering the pan with a plate larger than the frying pan and then flip the frying pan onto the plate. Once you have done that, slide the uncooked side of the frittata in the frying pan ande cook the other side until golden brown.
5. When the pasta is golden brown on both sides, place on a serving plate. Sprinkle with more grated cheese and fresh basil. Serve warm or room temperature.
I cook my frittata a couple more minutes on each side so it’s even crispier!