One of my favorite things to do with leftover spaghetti is to make a frittata. The spaghetti strands are combined with eggs and cheese and make a sort of spaghetti pie that can be cut into wedges and eaten for brunch or lunch the day after your spaghetti dinner. It doesn't much matter what kind of spaghetti you use. From aglio-olio to pesto to marinara-sauced, it all makes for a delicious frittata. You can add chopped veggies, meats, or even olives and anchovies to the frittata, but I like to keep it simple. Here's how I do it:Stefania's Spaghetti Frittata
- extra virgin olive oil
- leftover cooked, sauced spaghetti (2-4 cups)
- 3-4 eggs (depending on amount of spaghetti)
- a splash of half and half (or milk)
- 2 good handfuls of freshly grated pecorino romano cheese
- salt and pepper to taste
Meanwhile beat eggs then add half and half, cheese, salt, and pepper. Add egg mixture to the pan. Let eggs cook, gently lifting up edges of the frittata to allow egg to run underneath and cook. When eggs are mostly set, pop the entire pan under the broiler until top is fully cooked and lightly browned (about one minute). Carefully remove the frittata to a platter and slice into wedges. Serve hot or at room temperature.
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