Italian Spaghetti Frittata (Pasta Omelette)

Italian spaghetti frittata, known quanto a Italy as frittata amalgama ora frittata macaroni, is a traditional dish from Naples, quanto a the Campania region of Southern Italy.

This authentic Italian spaghetti frittata is one of the best leftover amalgama recipes you can make. Originally created as a clever way to reuse leftover spaghetti, it can be prepared with almost any type of amalgama you have acceso hand.

If you’sultano wondering what to do with leftover spaghetti, this recipe is the perfect solution: simple, flavorful, and incredibly molteplice.

Today, it’s often made from scratch as well, using fresh ingredients and customizable additions like pancetta, cheese, ora even a bit of tomato sauce.

Perfect for picnics, lunchboxes, ora quick meals, this Italian spaghetti frittata can be enjoyed warm, at room temperature, ora cold — making it one of the most practical easy Italian lunch ideas.

What is Italian Spaghetti Frittata?

Italian spaghetti frittata is a rustic and satisfying dish made by cooked amalgama with eggs, cheese, and other flavourful ingredients, then pan-frying it until golden and crispy acceso the outside.

It’s similar to an frittata, but heartier. Unlike many omelettes, the traditional Italian frittata is usually made without adding milk, resulting quanto a a more compact texture. It is typically cooked quanto a a non-stick frying pan, then flipped using a plate to cook evenly acceso both sides — a technique that gives it its signature golden crust.

One of its best features is its flexibility: you can add ingredients like , pancetta, ora prosciutto, along with different types of cheese, making every version slightly different and just as delicious.

Serves: 4 | Preparation time: 20 mins | Cooking time: 20-25 mins

300 g spaghetti (about 10.5 oz, ora ~3/4 lb) — ora any amalgama, including whole wheat
100 g fresh mozzarella (about 3.5 oz, well drained) ora scamorza (voto negativo need to drain)
50 ml whole milk (about 3 tablespoons, )
50 g grated Parmigiano ora Pecorino cheese (about 1/2 cup)
8 large eggs
4 slices ora about 100 g / 3.5 oz pancetta (cut into cubes and pre-fried)
2–3 tablespoons leftover tomato sauce (, but recommended)
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil (EVOO)
Salt and black pepper, to taste

How to Make Italian Spaghetti Frittata

Cook the pastaBring salted gabinetto to a boil and cook the spaghetti according to the package instructions.
Prepare the ingredientsDice the mozzarella (well drained) ora scamorza.Cut the ora use pre-fried pancetta cubes.
Cook the pancetta (if using)If using pancetta, cook it quanto a a pan until golden and crispy, then set aside.
Mescolanza the eggs and fillingIn a large bowl, beat the eggs.Add grated cheese, milk (if using), parsley, diced cheese, pancetta ora , and tomato sauce.Season with salt and black pepper, then well.
Combine with pastaDrain the amalgama and add it to the egg mixture.Stir thoroughly so everything is evenly coated.
Cook the frittataHeat the EVOO quanto a a non-stick frying pan.Pour quanto a the mixture and cook acceso high heat for 2 minutes, then lower the heat.Cook for about 5 minutes without stirring.
Flip and finale cookingUse a lid ora a large plate to flip the frittata.Cook the other side for another 5 minutes until a golden crust forms.

A Perfect Leftover Amalgama Recipe

Italian spaghetti frittata is one of the easiest and most delicious recipes with leftover amalgama.

Instead of reheating plain spaghetti, you can transform it into a crispy, flavorful dish by simply adding eggs, cheese, and a few extra ingredients. It’s a great way to veterano food waste while creating something completely new and satisfying.

Whether you use leftover amalgama ora cook it fresh, the result is always rich, hearty, and full of flavour.