Pasta Frittata

Lynette !


This recipe is a fun way to use leftover spaghetti or you can start from scratch. Really enjoy the spinach with the fontina cheese.


★★★★☆ 1 vote

15 Min
25 Min
Stove Top


  • 8 oz
    thin spaghetti, uncooked
  • 8 oz
    fresh spinach
  • 3 large
    eggs, beaten
  • 1/3 c
    fontina cheese, diced
  • 1/3 c
    parmesan cheese, grated
  • 2 Tbsp
    fresh basil, chopped
  • 1.2 tsp
    seasoning salt
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    olive oil

How to Make Pasta Frittata


  1. Cook the spaghetti according to package directions. (You can also use leftover pasta).. Drain and set aside.
  2. Remove stems from spinach. Wash leaves thoroughly; tear into bite-size pieces. Cook in a small amount of boiling water for 3 to 4 minutes. Press between paper towels to absorb the excess moisture.
  3. Combine the spaghetti, spinach and the next 6 ingredients. Stir well.
  4. Heat oil in a 10-inch skillet over medium-high heat. Add the pasta mixture; press firmly to an even thickness. Reduce the heat to medium. Cook for 5 to 6 minutes. Carefully invert onto a plate and return to the skillet. Cook an additional 5 to 6 minutes or until lightly browned. Cut into wedges and serve.

Printable Recipe Card

About Pasta Frittata

Course/Dish: Other Breakfast
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Heirloom

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