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Crispy Neapolitan Spaghetti Frittata (Frittata di Spaghetti)

Leftover Pasta Recipes, Neapolitan Street Food, Crispy Pasta Cake, Frittata di Spaghetti

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Crispy Neapolitan Spaghetti Frittata (Frittata di Spaghetti)

Leftover Pasta Recipes, Neapolitan Street Food, Crispy Pasta Cake, Frittata di Spaghetti

PREP time 10 min
cook time 15 min
TOTAL time 25 min
Yield 4-6 servings (1 large 10-inch skillet pie)
Difficulty Easy

Ingredients

  • Pasta Base: 350g-400g cooked spaghetti or long pasta (preferably leftover from previous day)

  • Egg Mixture: 4 large eggs, 1/2 cup grated Parmesan or Pecorino Romano cheese

  • Extras & Herbs: 100g cubed mozzarella or Scamorza cheese (optional), 2 tbsp chopped fresh parsley or basil

  • Seasoning & Cooking: 1/2 tsp black pepper, 1/2 tsp sea salt, 2-3 tbsp extra virgin olive oil

Method

  1. 01

    Whisk Egg Mixture: In a large bowl, whisk together eggs, grated Parmesan cheese, herbs, black pepper, and sea salt until smooth.
  2. 02

    Combine with Pasta: Add leftover spaghetti into the egg mixture. Toss thoroughly using tongs until every strand is coated. Add mozzarella cubes if using.
  3. 03

    Heat Skillet: Heat extra virgin olive oil in a non-stick skillet over medium-high heat.
  4. 04

    Form Pasta Cake: Pour pasta mixture into the skillet and press down firmly with a spatula to form a dense disc.
  5. 05

    Crisp & Flip: Cook undisturbed for 6-8 minutes until a golden crispy crust forms. Carefully flip onto a plate, slide back into skillet, and cook the second side for another 5-7 minutes.
  6. 06

    Serve: Slice into wedges and serve hot or warm.

Step by step

Clear process images displayed in the same order as the method.

In a large bowl, whisk together eggs, grated Parmesan cheese, herbs, black pepper, and sea salt until smooth. 1
Whisk Egg Mixture:

In a large bowl, whisk together eggs, grated Parmesan cheese, herbs, black pepper, and sea salt until smooth.

Add leftover spaghetti into the egg mixture. Toss thoroughly using tongs until every strand is coated. Add mozzarella cubes if using. 2
Combine with Pasta:

Add leftover spaghetti into the egg mixture. Toss thoroughly using tongs until every strand is coated. Add mozzarella cubes if using.

Pour pasta mixture into the skillet and press down firmly with a spatula to form a dense disc. 3
Form Pasta Cake:

Pour pasta mixture into the skillet and press down firmly with a spatula to form a dense disc.

Cook undisturbed for 6-8 minutes until a golden crispy crust forms. Carefully flip onto a plate, slide back into skillet, and cook the second side for another 5-7 minutes. 4
Crisp & Flip:

Cook undisturbed for 6-8 minutes until a golden crispy crust forms. Carefully flip onto a plate, slide back into skillet, and cook the second side for another 5-7 minutes.

Slice into wedges and serve hot or warm. 5
Serve:

Slice into wedges and serve hot or warm.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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