Frittata with spaghetti and tomatoes

Total Time
30 min
12 min
18 min
As strange as it may sound, a spaghetti frittata really is a thing. It's a great way to use leftover spaghetti noodles, sure, but because it's so fun and tasty, we've created a recipe that whips one up using an expressly prepared batch of pasta. Feel free to add other fresh ingredients you have on hand to your frittata, which is really an Italian-style omelet that goes from stove top to the oven to finish cooking. Eggs and cheese add moisture to the spaghetti, and amp up the pasta's flavor and texture. too. Plus, a frittata takes just minutes to prepare, is essentially foolproof, and adding spaghetti turns a breakfast and brunch favorite into dinner in a snap. Serve it with a leafy green salad or side of steamed asparagus or broccoli.


Uncooked spaghetti

4 oz


4 large egg(s)

Egg white(s)

2 large

1% low-fat milk


Table salt

½ tsp

Black pepper

¼ tsp

Plum tomato(es)

1½ cup(s), seeded and chopped (about 1⁄2 pound)


1 medium clove(s), minced


¼ cup(s), chopped

Cooking spray

1 spray(s)

Salted butter

2 tsp

Shredded parmesan cheese

½ cup(s), about 2 ounces


  1. Cook spaghetti according to package directions, omitting salt and fat. Drain well.
  2. Combine eggs and next four ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic and basil; stir well.
  3. Preheat broiler.
  4. Coat a large ovenproof nonstick skillet with cooking spray; melt butter in pan over medium heat. Add egg mixture. Cook, uncovered, 13 minutes or until top is almost set. Sprinkle with cheese.
  5. Wrap handle of pan with foil; broil 4 to 5 minutes or until set. Cut into wedges. Yield: 4 servings (serving size: 1 wedge).