Spaghetti Frittata
Spaghetti Frittata
Savor this quick and easy Italian-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Mixed Stove Top
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
  • Pasta Pomodoro:
  • 907 grams Tomato Passata or canned Diced Tomatoes 
  • ¼ cup Olive Oil  
  • ½ teaspoon Sugar  
  • 3 fresh Basil leaves  
  • 1 clove Garlic, crushed  
  • Salt 
  • 454 grams Spaghetti  
  • Frittata:
  • 28 grams Parmigiano-Reggiano, grated 
  • 3 large Eggs, beaten  
  • Salt and Pepper 
  • 2 tablespoons Margarine or Unsalted Butter (see Cook's Note)
  1. For the pasta pomodoro: Combine the tomato passata, Olive oil, sugar, basil, garlic and 1 teaspoon salt in a wide, low-rimmed pot. Bring to a boil over medium heat, then reduce the heat and simmer, uncovered, for 20 minutes
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions, then drain. Toss the spaghetti with the pomodoro sauce.Let cool
  3. For the frittata: In a large bowl, mix the pasta pomodoro, Parmigiano-Reggiano, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until well combined
  4. Heat the margarine in an 8-inch shallow skillet over medium-low heat. Add half of the pasta mixture and spread it over the skillet, keeping it thickest in the middle and thinner toward the edges. Cook, undisturbed, for 3 to 5 minutes. Flip the frittata over and cook the reverse side for another 3 to 5 minutes. (The pasta should be warmed through, and the outside should be crispy and nicely golden.) Transfer the frittata to a plate and repeat the same process with the second half of the pasta. Serve warm or at room temperature

Cook’s Note: I prefer to use margarine instead of butter in this recipe, as it is less likely to burn

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