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Leftover Spaghetti Frittata

Leftover Spaghetti Frittata

For whatever reason I always seem to make too much pasta for the amount of sauce I’ve made. I don’t know why but this would drive me nuts if it weren’t for this fantastic little recipe. It’s perfect for clearing out the fridge and turning it into a delicious pan of fluffy cheesy goodness. Keep in mind- this recipe is just a guide- the whole point is to get rid of your leftovers so add whatever you have on hand! Perfect with a salad or even toast!


  • 2 cups cooked leftover pasta
  • 1 clove garlic minced
  • 1/2 onion diced
  • 3/4 cup diced ham
  • 6-7 cherry tomatoes halved
  • 1/2 cup grated cheddar
  • 1 tbsp parsley rough chopped
  • 6 eggs
  • 1 tbsp milk
  • 1 tbsp butter
  • 1 tsp olive oil
  • salt & pepper


In a heavy oven safe skillet melt the butter & oil and saute garlic and onion until soft and transparent. Add cold spaghetti and let it warm up a bit- just until it isn’t sticking together. Add the ham, tomatoes and parsley, salt & pepper. In a bowl beat the eggs and milk and add to the pan. Let it cook for 6 or 7 minutes on medium heat and every few minutes run a rubber spatula around the rim of the pan so the sides don’t stick. Add the cheese, cover and pop in a 350 oven for about 6 minutes or until fully cooked through.


Prep Time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Yield: 4 to 6 servings

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