10 Reviews of Frittata Di Spaghetti (spaghetti Frittata)

From: ellie_

On Aug 30, 2004

Delicious so easy! I subbed oregano for the basil and used the broiler method of cooking the other side. We had this with Granola Bread Granola Bread--Bread Machine for a wonderful light supper. Thanks Connie for sharing this keeper!

From: Mysterygirl

On Sep 25, 2004

This was a nice supper served with a salad and garlic bread. I have to admit that I too changed out the basil for oregano because dh doesn't care that much for basil. It worked very nicely and will be one of those recipes that I keep handy. Thanks.

From: Shae

On Apr 26, 2008

My husband was wanting one of his favorite comfort food dishes for dinner: buttered pasta with parmesan and garlic. I needed a little more...and low and behold there was your recipe! It looked perfect from the get go...but while preparing it I couldn't help myself and added some diced roasted red peppers and some course chopped garlic. I put that in with the very thick sliced streaky bacon pieces I was sauteing just before it was finishing up. Because I was using an iron skillet I opted not to use the stove-top step and after mixing everything together I put it back in the iron skillet and then into a 400 degree oven for about 15 minutes. I browned the top at the end under the broiler for 3 or 4 minutes. My husband really liked it as he had both his buttered garlic/parm pasta with really flavorful chunks of crispy bacon. I loved the flavor combination of the basil, bacon, and cheeses. Deeeelish!! Thanks for this great recipe!

From: Morris#203

On Feb 1, 2008

This turned out great, though I only used 1 or 2 oz. of proschuitto, and I STILL thougth it was pretty salty. I would only add an 1/8 tsp. of salt. GREAT recipe. Thanks for posting.

From: Natalia 3

On Jan 25, 2006

This was the perfect recipe for my leftover angel hair pasta! I used only about .5 cups of mozarella and no meat because that was all I had. The parmesan and herbs (I used basil) add nice flavor. I used about 2T oil and 1T butter and found it to be plenty, especially since I used the broiling method. It was a fantastic super easy meal with a small salad of arugula and red pepper on the side. Thanks so much for posting.

From: Ilysse

On Jan 1, 2005

I am so happy to see the idea of this on a cooking site. We have been making leftover pasta into frittatas for as long as I can remember. It works with all types of pasta in any sauce. It really helps make leftovers more fun as well as stretches them for a whole new family meal. Its usually served monday for a lite supper with a tossed salad. THIS is homestyle Italian cooking.

From: cricket1176

On Aug 4, 2006

Thanks for posting this idea, I can't wait to try it. I think my girls will LOVE it! Thanks again, I will be sure to post their review.

From: ChicPeaz

On Jun 7, 2007

This was great. I usually make a rice crust fritatta but I needed to use up leftover spaghetti. I omitted the basil and added 1 cup of julienned spinach, 1/2 of a diced red bell pepper and some dried italian seasoning. Oh, and I added about a 1/4 cup of milk as I only had 5 eggs and needed to stretch it a little. Great with crusty Italian bread and a side of fruit.

From: Chef #267103

On May 28, 2007

Wonderful recipe! Instead of 1/4 cup basal, I added two generous tablespoons of pesto and cut back on the oil.

From: JenPo

On Feb 10, 2007

I love this recipe. The leftovers are great too. I like to use Provalone, but my husband prefers the mozzerella. Also, we like to substitute soppresata for the prosciutto.