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Spaghetti Frittata

Spaghetti Frittata

Hollie Schultz
Leftovers Never Tasted THIS Good: Spaghetti Frittata
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine American, Italian
Servings 4 servings
Calories 311 kcal


  • 2 tablespoons olive oil
  • 1 clove garlic sliced
  • 1/4 lbs spaghetti about 1/4 lb total. Note: Pasta should not be soaking in the sauce but rather tossed in it so it's on the dry side
  • 6 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded mozzarella
  • 1 large tomato chopped
  • 1/4 cup basil torn


  • Set oven to broiler setting and place oven rack in the middle.
  • Heat olive oil in a large oven-safe skillet over medium heat.
  • Add in garlic and cook for only 15 seconds. Gently place pasta into the pan in one even layer. Pour beaten eggs over pasta. Allow the eggs to cook for 30 seconds, using a rubber spatula to move the uncooked eggs towards the outside of the pan as they begin to set.
  • Season with salt and pepper. Top with cheese, tomato and basil, then place entire pan into the oven under the broiler.
  • Cook until the top of the frittata is set, about 6 minutes (keep an eye on it). Using oven-mits, remove skillet from oven and allow to cool slightly before cutting into wedges and serving. Enjoy!


Calories: 311kcalCarbohydrates: 24gProtein: 15gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 257mgSodium: 766mgPotassium: 249mgFiber: 1gSugar: 2gVitamin A: 788IUVitamin C: 5mgCalcium: 122mgIron: 2mg
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