How to Make Leftover Spaghetti Frittata

Step 1 — Take the pasta cold: Remove the spaghetti directly from the fridge without adding any water or oil. Cold firm pasta is what makes this frittata hold together — do not let it come to room temperature first.

Step 2 — Beat the eggs: In a large bowl, whisk 6 eggs with ½ cup grated Parmesan, a generous pinch of salt, black pepper, and diced salami or bacon if using. Whisk until the mixture is fully combined and slightly foamy.

Step 3 — Combine pasta and eggs: Add 3 cups of cold spaghetti to the egg mixture. Toss thoroughly with tongs or a fork until every strand is evenly coated and no dry pasta remains.

Step 4 — Cook the first side: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the pasta mixture and press it firmly into an even flat layer. Cook undisturbed for 6–8 minutes until the bottom is deep golden and the edges are fully set.

Step 5 — Flip and finish: Place a large flat plate over the skillet and carefully invert the frittata onto it. Slide it back into the pan cooked-side up and press gently. Cook the second side for 5–7 minutes until firm, golden, and crispy all over.

Step 6 — Rest and serve: Slide the finished frittata onto a cutting board and let it rest for 5 minutes before slicing into wedges. This resting time allows the egg to finish setting so the slices hold their shape cleanly on the plate.