Whenever we have family gatherings, my crew always makes spaghetti. Got leftovers? Make my Grandma’s Pasta Frittata! It’s hearty and delish.
This dish makes for an awesome brunch or dinner entree. It comes together rather quickly and there are oodles of options you can add to create different flavor profiles. You can leave the noodles more plain by mixing with olive oil and butter… or perhaps swap red or white sauce with pesto! Whichever method you choose, it’s guaranteed to be delicious.
WATCH OUR VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
About twice a month we make a big pot of Bolognese, which we personally categorize as our “Sunday Sauce”. It freezes beautifully, so I pretty much always have some on hand. I’ve used that sauce in today’s recipe, but feel free to switch things up with whatever sauce you enjoy most. Here are the other ingredients you’ll need:
- Eggs
- Heavy Cream
- Parmigiano Reggiano
- Black Pepper
- Leftover Cooked Pasta
- Mozzarella
- Olive Oil
- Basil
The most important ingredient in this recipe are the eggs, as they hold everything together. Not only do they serve as the binder, but they also add a powerhouse of protein and nutrients like choline, vitamin D, and essential fatty acids. Eggs are one of our family meal holiday staples, we use them in so many recipes! Some of our favorites (besides this drool-worthy meal right here) include these Caprese Egg Muffin Cups, my Protein-Packed Grated Egg Biscuits, and this Eggs in Purgatory Skillet!
HELPFUL TIPS & ALTERNATIVES:
DRIED VERSES COOKED PASTA: Regardless of the shape of pasta, it will always expand after it’s been cooked. This recipe calls for 8 ounces of dried pasta, which turns out to be about 16 ounces when boiled. Always keep this in mind.
AL DENTE: I always cook my pasta al dente, so be sure to do the same while making this recipe. Al dente still has a bit of a bite, and will actually absorb the moisture from the eggs and cream while cooking the frittata.
SERVING: We enjoy this on its own, but you can also serve with a side salad to make a larger meal. I personally really like this paired with lettuce that’s dressed with my Creamy Italian Dressing.
PARMIGIANO REGGIANO: We always have some on hand, but if you need to substitute this ingredient I would suggest Pecorino or Grana Padano. While the stuff in the green can will work, it’s not as tasty as the real thing. 😉
MOZZARELLA: Shredding your own mozzarella is key, as it’ll melt better than pre-shredded. Fresh mozzarella would be tasty in this recipe, but I would suggest melting it on top instead of mixing with the spaghetti noodles (otherwise it’ll give off too much moisture and the frittata will fall apart).
MEAT: While adding meat isn’t mandatory, my family prefers it. Our bolognese is made with both ground beef and pork, which adds some extra heartiness and flavor. If using a vegetarian sauce, you could also add chopped cooked bacon, salami, or even slices of ham. Of course, if you’d like to keep it vegetarian-friendly feel free to skip these ingredients all together.
HERBS: Basil and pasta go hand and hand, but if you don’t have any available go ahead and opt for Italian parsley, oregano, or thyme. They’re all delicious and add a nice pop of color.
MORE EGG-FOCUSED RECIPES:
How to make Crostini with Egg and Avocado
Fully Loaded Sausage Shakshuka
Miso-Spiked Egg Salad Sandwiches
Ham & White Cheddar Bread Pudding
Egg Stuffed Pepperoni Pizza Breakfast Sandwich
How to make Mexican Street Corn Egg Salad
Sweet Potato Brunch Deviled Eggs
VIEW ALL RECIPES BY CLICKING HERE!
- 6 Eggs
- 2 tbsp. Heavy Cream
- ½ cup Parmigiano Reggiano+
- 1 tsp. Black Pepper
- 16 oz. Leftover Cooked Pasta (8 oz. Dry Pasta)
- 1 cup Bolognese Pasta Sauce
- 8 oz. Mozzarella, shredded
- 4 tbsp. Olive Oil, divided
- Basil, for garnish
- Whisk together the eggs, heavy cream, Parmigiano Reggiano, and black pepper in a large bowl.
- Add the leftover cooked pasta in a second bowl and toss together with the whisked eggs, bolognese sauce, and shredded mozzarella.
- Heat 2 tablespoons of olive oil to a large skillet. Add the dressed spaghetti and press down to form a circle shape. Fry over medium heat for 6 - 7 minutes, or until the bottom has formed a golden crust.
- Transfer the frittata to a large plate or cutting board so the cooked side is facing down. Add remaining oil to the pan and carefully flip the frittata so the uncooked side is facing down when you transfer back into the pan. Fry for an additional 5 minutes.
- Remove the finished frittata from the pan and allow to cool slightly.
- When you’re ready to serve, sprinkle with basil leaves for garnish (+ additional Parmigiano Reggiano if desired) . Slice into triangles and enjoy!
NOTES ON THIS RECIPE:
- Whole milk can be substituted for the heavy cream if needed. You could also use half and half if that’s what you have on hand.
- Any melty cheese will work in this recipe, so feel free to swap the mozzarella for Monterey, Colby or Pepper Jack, cheddar, havarti, Swiss, munster, or whatever your little heart desires.
- Leftovers should be kept in an airtight container, refrigerated, and enjoyed with 2 – 3 days. I highly recommend warming up your leftovers before consuming, as that’s how it tastes best.
This post was created in partnership with the NC Egg Association. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply