Leftover Spaghetti Frittata

Turn leftover spaghetti into a crisp-edged, cheesy frittata with tender eggs, Parmesan, mozzarella, and fresh herbs. It is an easy skillet meal for breakfast, brunch, or a quick meatless dinner.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups cooked spaghetti
• 6 large eggs
• 0.5 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh basil
• 2 tablespoons fresh parsley
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. In a large bowl, whisk the eggs, Parmesan, salt, and pepper until blended. Stir in the basil and parsley. (about 2 min)
2. Add the cooked spaghetti and toss until the strands are evenly coated. Stir in half of the mozzarella. (about 2 min)
3. Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the spaghetti mixture and spread it into an even layer. Cook without stirring until the bottom is set and lightly browned, about 5 minutes. (about 5 min) — Medium heat
4. Sprinkle the remaining mozzarella over the top. Cover and cook until the eggs are nearly set around the edges, about 3 minutes. (about 3 min) — Medium-low heat
5. Broil 4 to 6 inches from the heat until the cheese is melted and golden and the center reaches 160°F, about 2 to 3 minutes. Watch closely to prevent burning. (about 3 min) — Broil
6. Rest the frittata in the skillet for 5 minutes, then loosen the edges, slide it onto a cutting board, and cut into wedges. (about 5 min)