Liven Up Your Leftovers With This Spaghetti Frittata
Everyone loves leftovers. That means there’s less dinner prep to do the next day, which can’t be a bad thing! But if you don’t feel like eating the same meal for days at a time, and you don’t have space to put your leftovers in the freezer, it’s fun to turn them into something a bit different instead. Here, I turned some leftover spaghetti in tomato sauce (something we eat pretty regularly in various forms) into a tasty frittata. Frittatas are endlessly adaptable — mix in some tomatoes and fresh mozzarella like I did, or if you have any leftover veggies in the fridge, use those up too! Frittatas are usually cooked on the stove-top, but I cooked my spaghetti frittata in the oven. Not only does this help the eggs to cook right through to the centre, it’s also a lot less effort!
Ingredients:
Serves 4
— 4 large eggs (or 6 small eggs)
— 25 ounces cooked pasta in sauce
— small bunch fresh basil, chopped
— 6-8 cherry tomatoes, halved
— small ball fresh mozzarella, torn into chunks
*If you don’t have any leftover pasta, you can start from scratch by cooking seven ounces dried spaghetti, then adding a small amount of sauce.
Instructions:
1. Lightly beat the eggs and add them to a large bowl with the leftover spaghetti and plenty of chopped basil. Season generously with salt and pepper and mix well to combine.
2. Transfer the spaghetti mixture to an oven-proof skillet and top with the torn mozzarella and halved cherry tomatoes.
3. Bake at 340 degrees Fahrenheit for approximately 45 minutes, or until the eggs are fully cooked and the spaghetti is slightly crispy around the edges.
4. Cut into slices and serve topped with more fresh basil.
Make sure the leftover spaghetti doesn’t have too much excess sauce — just enough to coat the noodles. Lightly beat the eggs and add them to a large bowl with the spaghetti and plenty of chopped basil. Season generously with salt and pepper and mix well to combine. At this point, you could also add any other pre-cooked leftovers you’d like to use up, such as veggies or small pieces of cheese. If you do add a lot of extra ingredients, add an extra egg too, to help hold everything together.
Transfer the spaghetti mixture to an oven-proof skillet and top with the torn mozzarella and halved cherry tomatoes.
Bake at 340 degrees Fahrenheit for approximately 45 minutes, or until the eggs are fully cooked and the spaghetti is slightly crispy around the edges.
Cut into slices and serve topped with more fresh basil. You can also serve with some extra sauce if you’d like.
This leftover spaghetti frittata is great for a low-effort dinner and is a brilliant way to clear out the fridge too. The variations are endless, so it will never get boring!
Do you have any other brilliant ways to liven up leftovers? Share your ideas on Twitter @BritandCo!
