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Leftover Spaghetti Frittata

The great Italian frittata isn't limited to new ingredients.  Italians are practical and know how to use leftovers in a delicious way.

  • 8 ounces leftover spaghetti from tomato-based sauce
  • 2 cups leftover tomato-based pasta sauce, divided
  • 5 large eggs
  • 1/2 cup chopped fresh Italian parsley, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 5 tablespoons olive oil
  • 1 cup grated Parmesan cheese


Preheat broiler. Toss cold pasta and 1 cup pasta sauce in medium bowl to blend.

Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.

Heat oil in large skillet that can go under broiler (no wooden handles, please) over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over the pasta without stirring. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Put under the broiler until cheese melts, about 3 minutes.

Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat.Put a reasonable amount of sauce on a serving plate. 

Using a spatula, loosen edges and bottom of frittata. Slide out onto plate. Pour 2 tablespoons sauce over frittata, then sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges.

Serve, passing remaining sauce separately.

Serves: 4

Contributor: D. Bestis

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