Spaghetti Frittata Delight
Crisp-edged, cheesy spaghetti frittata that’s perfect for brunch or a quick weeknight dinner. Tender pasta meets a creamy egg custard.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz spaghetti, uncooked
- 8 large eggs
- 0.33 cup whole milk
- 0.5 cup grated Parmesan cheese
- 0.75 cup shredded mozzarella
- 0.5 cup finely chopped yellow onion
- 2 tsp minced garlic
- 2 tbsp chopped fresh parsley
- 0.75 tsp kosher salt plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Heat oven to 375°F and position a rack in the center.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain well.
- Whisk eggs, milk, Parmesan, salt, black pepper, red pepper flakes, and parsley in a large bowl until smooth.
- Warm olive oil and butter in a 10- to 12-inch oven-safe skillet over medium heat.
- Sauté onion until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Add drained spaghetti to the skillet and toss to coat, spreading it evenly over the pan.
- Pour the egg mixture over the pasta. Sprinkle mozzarella evenly on top.
- Cook on the stovetop without stirring until edges set and the bottom lightly browns, 5–6 minutes.
- Transfer skillet to the oven and bake until the center is just set and puffed, 8–10 minutes.
- Rest 5 minutes. Loosen edges, slice into wedges, and serve warm.
Notes
Variation: Fold in 1 cup sautéed spinach, diced cooked bacon, or leftover roasted vegetables before baking. Serve with warm marinara or a simple green salad. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet to crisp the edges.
This recipe is an original creation inspired by classic Spaghetti Frittata Delight flavors. All ingredient ratios and instructions are independently developed.