Leftover Spaghetti Frittata
Turn cold leftover spaghetti into a crisp-edged frittata with spinach, tomatoes and Parmesan. It is faster and better than reheating yesterday's pasta.
Samla2 min read
Cold pasta is exactly what you want
Reheated spaghetti is usually a disappointment. A hot pan and six eggs give it a much better second day: crisp underneath, tender in the middle and sturdy enough to cut into wedges. This works with plain pasta and with lightly sauced leftovers.
We picked it after searches for leftover-spaghetti recipes jumped in Pinterest's Spring 2026 Trend Report.
Ingredients
- cooked spaghetti, cold
- eggs
- finely grated Parmesan
- baby spinach, chopped
- cherry tomatoes, halved
- olive oil
- dried oregano
- Salt and black pepper, to taste
Method
- Heat the grill to medium-high. Whisk the eggs, Parmesan, oregano, a pinch of salt and plenty of pepper.
- Fold in the spaghetti and spinach until every strand is coated.
- Heat the oil in a 24 cm ovenproof frying pan. Add the mixture, spread it evenly and press in the tomatoes cut-side up.
- Cook over medium heat for 7 to 9 minutes, until the base is golden and the edge is set.
- Grill for 4 to 6 minutes until the centre is just firm. Rest for 5 minutes before cutting into wedges.
Do not warm the pasta first
Warm pasta absorbs the egg unevenly and can turn gummy. Cold, fairly dry spaghetti separates more easily and browns properly. If it is heavily sauced, reduce the Parmesan so the frittata does not become too salty.
Save a wedge for lunch
The wedges are good warm or at room temperature. Cool them fully before refrigerating and eat within two days.
