Spaghetti Frittata

Spaghetti Frittata

9 Reviews
From: EatingWell Magazine, September/October 2010

Here's a creative way to use leftover cooked spaghetti: try mixing it with eggs for a filling Italian omelet. If you don't want to buy separate bunches of fresh herbs, look for an Italian blend package that may contain some of each or use one-third the amount of dried.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked
  • 4 teaspoons extra-virgin olive oil
  • 3 medium onions, chopped
  • 4 large eggs
  • ½ cup nonfat milk
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 tomato, diced (optional)


  • Active

  • Ready In

  1. Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
  2. Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
  3. Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
  4. Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.
  5. Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.

Nutrition information

  • Per serving: 257 calories; 8 g fat(2 g sat); 6 g fiber; 36 g carbohydrates; 12 g protein; 52 mcg folate; 128 mg cholesterol; 5 g sugars; 0 g added sugars; 383 IU vitamin A; 6 mg vitamin C; 116 mg calcium; 2 mg iron; 535 mg sodium; 260 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 9

December 11, 2018
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By: Angela Parelius
It was OK- a little bland. I topped it with some crab meat and more cheese to add a little something to it. Not sure I'd make it again.
October 01, 2016
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By: zimmernb
This was an epic disaster in my kitchen. When I went to flip it, egg mixture flew everywhere and spaghetti was stuck to the bottom. Ended up stirring and cooking like a carbonara in order to save it.
February 16, 2015
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By: EatingWell User
great weekday dinner followed the recipe pretty much, except added a red bell pepper. this was fantastic. i was nervous about the flipping part of the cooking process, but it all went according to plan, and everyone really enjoyed it. i was glad to see that it was, in fact, six good servings. i made a side caesar salad to go along with it. highly recommended. Pros: delicious, straightforward, unique, vegetarian Cons: no real cons
May 19, 2012
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By: EatingWell User
Ridiculously good Like others I was skeptical about the dish. I put my big girl pants on and went for it. This dish well surpassed by expectations. I agree with others zucchini would be a nice addition, but is definitely not necessary. I served with stewed tomatoes that I processed slightly in my mini blender on top. Pros: quick, easy Cons: the filp
March 28, 2012
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By: EatingWell User
I've made a frittata before, but with diced potatoes instead of the spaghetti. Being diabetic, I was afraid to eat too much, for fear of the potatoes jacking up my blood sugar. But making this recipe with whole-wheat spaghetti not only sounds good, but would be much healthier for me too. I think I'll also add the grated zucchini. I'll definitely be making this recipe!
December 12, 2011
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By: ash.mcdonald
Would make again with some changes Made this for dinner tonight, and had some trouble. If you make this, don't make the mistake I did and think the residual oil from the onion was enough for the frittata. I couldn't get it out of the skillet when I tried to flip it, so I broiled it to cook the top side instead and it came out fine. It was great for a little something different, but I would probably add some tomatoes and zucchini like the other folks mentioned. It tasted like it was missing something. Maybe next time I'll cook the tomatoes into it rather than put them on top. Pros: Good Texture, something different Cons: bland
August 31, 2010
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By: EatingWell User
Pretty good! I was actually surprised - I did not have high expectations. Made it pretty much as written, except I used one huge onion (instead of 3 medium), upped the basil b/c there was plenty in my garden, shredded a zucchini and added it to the cooking onion at the last minute (which added some moisture to the end product), and mixed the chopped tomato in when I fried the whole thing. We found it yielded 6 generous servings.
August 29, 2010
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By: teta131
Loved it! a little dry, so we made some pesto and spread it on top. Made the dish! And definitely don't skip the tomato garnish!
July 29, 2010
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By: amyincolorado
Easy and delicious. I swapped a 14-ounce can of diced tomatoes and added it to the mixture before cooking. Used 1/2 a pack of pasta but cooked it all so I made it again for lunch a few days later and included a chopped up zucchini in the mixture as well. 6 servings may be pushing it...more like 4 unless you have a hearty side with it. My husband and 3 kids all liked it a lot.
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