Spring Spaghetti Frittata

The spring spaghetti frittata is a tasty and colorful dish, ideal for recycling leftover pasta and incorporating some seasonal vegetables. Here is the Italian recipe for this homestyle dish, but with a touch of spring.

Ingredients

  • 200 g of cooked spaghetti (preferably leftovers from the day before)
  • 4 eggs
  • 100 g of cooked peas
  • 1 medium zucchini
  • 1 medium carrot
  • 50 g of grated Parmesan cheese
  • 1 spring onion
  • Salt and pepper to taste
  • Extra virgin olive oil for the pan
  • Aromatic herbs to taste (e.g., basil, parsley)

Preparation

  1. Begin by finely chopping the spring onion, carrot, and zucchini. Lightly sauté them in a pan with a drizzle of extra virgin olive oil until they are soft but still crispy. Add the peas and let them flavor for a few minutes.

  2. Beat the eggs in a large bowl, add the Parmesan, salt, pepper, and chopped aromatic herbs. Mix well to blend the ingredients.

  3. Add the cooked spaghetti to the egg mixture and mix well to ensure the pasta is coated with the mixture.

  4. Incorporate the sautéed vegetables into the egg and spaghetti mixture and gently stir, making sure the vegetables are evenly distributed.

  5. Heat a drizzle of oil in a non-stick pan and pour in the spaghetti and egg mixture. Cook over low heat with the lid on for about 5-8 minutes or until the bottom has browned.

  6. Once the bottom is browned, with the help of a plate, flip the frittata and let it cook on the other side for another 3-5 minutes.

  7. Once cooked, transfer the spring spaghetti frittata to a serving plate and serve it hot or at room temperature.

Trivia

Spaghetti frittata is a typical leftover recipe, very popular in Italy, especially in the center and south. It can be enriched in many ways, with mozzarella, smoked cheeses, or vegetables of all kinds. The “spring” version is just one of the many variations that can be created following the seasonality of the products.

Spring Spaghetti Frittata