Spaghetti Frittata

No one really wants to waste food, especially when you’re trying eat affordably. However, there are times when you just can’t face another meal of leftovers. I often avoid food burnout by sticking leftovers into the freezer the day the food is made. That way I can wait a week or two before I serve it again. I know there are people all over the world who eat the same thing every single meal, but my family tends to be happiest about a food if it’s been awhile since we’ve last had it.

Last night we had spaghetti in the fridge that needed to be eaten. I didn’t want it to go to waste, but frankly, I was less than enthused. This frittata turned leftover spaghetti into something that looked and tasted decided UN-leftover-ish.

Spaghetti Frittata

Spaghetti Frittata

Serves 4-6
Preparation time: 40 minutes

4 tablespoons butter
1 medium white or yellow onion, sliced into long slivers
2-3 cups of leftover spaghetti with meat sauce
2 cloves garlic, minced
6 eggs, beaten
1 tablespoon fresh basil
2 teaspoons salt
freshly ground black pepper, to taste
1 cup grated mozzarella or Monterey Jack cheese

Preheat oven to 400 degrees. Slice onion and peel garlic. Put butter and slivered onions into a large skillet on medium high heat. A cast iron skillet is best, because then you’ll be able to bake it right in the skillet. Cook, stirring every 2 or 3 minutes, until onions are soft and are getting some nice browned bits. If onions start to blacken before they are soft, turn the heat down a little.

While the onions are cooking, in a medium bowl, whisk together the eggs, minced garlic, salt and fresh basil (or substitute 2 teaspoons dried basil.) Zap leftover spaghetti in the microwave until hot. This step is not essential but it will cut 5 or 10 minutes off the baking time. You can use any leftover spaghetti.   Mine had ground beef and traditional tomato sauce.

When the onions have some nice browned bits, remove skillet from heat.  At this point, you can transfer the onions to an oven safe 8 inch casserole dish (round if you want pie-shaped servings). Or if you are using a cast iron skillet, just leave the onions right there in the skillet.

Spread the onions out evenly.  Add the warmed spaghetti right on top of the onion mixture, again spreading it out evenly. Pour egg mixture evenly over all. Sprinkle cheese on top. Last of all, add a generous amount of freshly ground black pepper. Bake at 400 degrees for 20-30 minutes, until egg in the center is set and cheese is nicely browned.

I made a double recipe in my huge 16 inch skillet

Garnish with additional fresh basil, if desired. And there you have it– leftovers, but not! My family ate this enthusiastically. Maybe yours would too.

Finished frittata  (please imagine a nice green salad on the side!)


  1. Oh my gosh! That sounds heavenly! Makes me wish I had some leftover spaghetti in my fridge right now. Come to think of it, I can make spaghetti tonight, and this tomorrow. Thanks!

  2. I will try this for sure!!! Thanks, Mary! 🙂

  3. my eight year old takes leftover spaghetti and makes spaghetti tacos – he is a kid right up your alley! – I think your idea is much better

  4. My Italian born and bred mom used to make this for us. Delicious! Any leftover pasta will do.

  5. I’ve done this often using leftover rice and whatever meat and veggies were around. Never thought of using pasta. Will have to try it.

  6. Oh, wanted to let you know….we tried your donut recipe and it will now be a weekly treat for Sunday morning from now on. Brings a little of home to our doorstep.

  7. I’m SO thankful my family eats leftovers and doesn’t complain!

  8. This looks great and I’m going to try it the next time we have leftover spaghetti. It’s similar to something my husband makes that he called Fried Spaghetti (we’re Southerners). No eggs or spaghetti sauce and cooked on the stove top. Wonderful.

  9. Nat Alea from OK says:

    This looks awesome! I’m definately going to try this one. Great pics.

  10. My dad used to use leftover spaghetti to make spaghetti eggs. All of us kids have fond memories of that meal, and our spouses all think we are crazy. I imagine this has a similar taste, so I think I would love it.

  11. Great idea! I can’t bear to waste food…both because of cost, and because I’ve seen true poverty and hunger in Ethiopia. It is painful.

  12. Looks pretty darn yummy. I’ve been considering purchasing a cast iron skillet. What size do you recommend?

  13. Antonietta Calento says:

    I too have Italian born parents, and remember my mother making this. My whole family loves it, but we don’t use sauce in it, just plain pasta with eggs, pepper, salt, and romano cheese.

  14. Thanks SO much for this recipe. I just tried it with some leftover broccoli alfredo macaroni I made the other night. YUMMY!!! Can’t wait to try it with other pastas!

  15. Hi I just found your site recently and have really enjoyed “getting to know you.” I tried this recipe tonight and it was a big hit. We had leftover spaghetti and meatballs, so I just chopped up the meatballs and went with it. Yum. Thanks! The kids loved it

  16. i lurve this recipe so much in my new, old cast iron skillet!

  17. It’s in the oven right now, with broken-up meatballs and broccoli! Only in our house, we don’t “sprinkle” cheese. LOL

  18. mommy to 6 angels says:

    What a great way to use up leftovers.
    I just checked out your book from the library and it is so wonderful. I was wondering if you have the spaghetti sauce recipe posted somewhere. I was going to make the spaghetti sauce mix and wondered if you just put it in tomato puree or what.

  19. Elisabeth says:

    I made this today, it was lovely 🙂 Thank you!

  20. Kim Kauffman says:

    Made this tonight and it was delicious! My husband loved it 🙂

  21. I was so glad to find this recipe. Sad to say, but I throw away leftover spaghetti more than anything else around here–
    NO more!
    I made this tonight with our leftovers and it was delish!
    (Although I might back down on the salt a little next time-2 teaspoons was a bit much.)
    I also hopped onto Amazon the other day looking specifically for frugal recipe books and ultimately decided on yours. I can’t wait to get it and try out more of your recipes!
    Keep ’em coming!

  22. Second time I’ve made this – it’s sooooo yummy! Thank you so much for the recipe!