Spaghetti Frittata

Leftover spaghetti, eggs, caramelized onions, Parmesan, and fresh herbs turn into this golden, crispy Spaghetti Frittata—comfort food at its finest.

this Recipe

So here’s the thing—I never meant for this Spaghetti Frittata to happen. Like, ever. It wasn’t on the menu, there was no Pinterest board involved, and I sure wasn’t trying to be clever. It was more like, “Hey, here’s this cold container of spaghetti, and if I eat it plain one more time, I might actually cry.”

Sound familiar?

It was one of those chaotic mornings where the coffee hadn’t quite hit yet, the dog had already knocked over a plant (again), and breakfast? That wasn’t looking promising. But I remembered something my nonna used to do back when she didn’t waste a single strand of pasta—she’d toss cold noodles into a pan with eggs and herbs and somehow turn them into this golden miracle that made the whole kitchen smell like Sunday morning.

I gave it a shot. Added caramelized onions because I had them. Tossed in whatever herbs hadn’t wilted into green mush. Poured the eggy, cheesy, slightly questionable mix into a skillet. And you know what? It worked. It really worked.

The result? Crispy edges, soft in the middle, packed with flavor. I stood there in socks and pajamas eating frittata off a spatula over the stove. And in that moment, I felt like maybe—just maybe—I had my life together.

Why You’ll Love This Spaghetti Frittata Recipe?

There are a lot of “throw-together” recipes out there. But this one? It hits different.

• It’s low-effort and kind of impressive. Like, I’d serve this at brunch without shame.

• You don’t need new ingredients. Just yesterday’s spaghetti and a few fridge regulars.

• It works for breakfast, lunch, dinner, or the “I forgot to eat today” moment at 9 p.m.

• It’s comforting. It tastes like someone cooked for you—even when that someone was half-asleep and using leftovers.

• You can dress it up or down. I’ve made it with fancy basil one day and a dash of dried oregano the next. It’s versatile like that.

Ingredient Notes:

Here’s what you’ll need—and how I actually feel about it all.

• Spaghetti (4 cups cooked): The star. Doesn’t have to be perfect. Heck, mine was clumped together in the fridge and still turned out fine.

• Onions (3 medium): Caramelized onions add magic. They take a little time, but they make everything taste deeper. Sweeter. Like you tried.

• Eggs (4): The glue. I sometimes add an extra if the noodles seem dry. I don’t measure obsessively.

• Milk (½ cup): I use whatever’s open. Almond milk has worked in a pinch. Cream works too, but you’ll want to nap after.

• Parmesan (⅓ cup): Sharp, salty, and worth grating fresh if you can. But bagged? Totally fine.

• Herbs (parsley & basil, 2 tbsp each): Fresh is great, dried is okay, and skipping them altogether? Still tasty.

• Salt & pepper: You know the drill. Don’t under-season. This isn’t the time to go bland.

• Tomato (optional): For a garnish or a pop of color when you’re feeling fancy (or if someone’s taking pictures for Instagram).

• Olive oil + spray: To caramelize, crisp, and make the magic happen.

How To Make Spaghetti Frittata?

Step 1: Deal with the pasta.
Cook it if you haven’t already (and good luck waiting for that water to boil), or use yesterday’s spaghetti and move on with your life. No judgment.

Step 2: Onions get all the love.
Heat olive oil in a nonstick skillet, toss in your chopped onions, and let them cook low and slow. You want them golden and sweet, not rushed and bitter (kind of like how I feel before coffee). Let them cool for a bit afterward.

Step 3: Whisk and hope for the best.
Mix the eggs and milk, then stir in Parmesan, herbs, salt, pepper, and those dreamy onions. Add the spaghetti and mix it all gently. It’ll look like a mess. That’s okay.

Step 4: Into the skillet it goes.
Spray the pan again, pour in the mixture, and pat it down. Let it cook untouched for a few minutes. Don’t poke it. Just breathe. It needs a minute to settle and form a nice crispy bottom.

Step 5: The scary-but-worth-it flip.
This part’s always nerve-wracking. Put a plate on top of the skillet, take a deep breath, and flip it fast. Slide the frittata back in, uncooked side down. Feel like a kitchen ninja? You should.

Step 6: Finish strong.
A few more minutes and you’re done. Slide it onto a plate, maybe add a few fresh herbs or chopped tomatoes if you’re feeling extra. Cut into wedges. Pretend you’re serving it at a cute café in Rome.

Storage Options:

• Fridge: Store in an airtight container. It holds up beautifully for 3–4 days.

• Reheat: Microwave works. But a quick pan-sizzle gives the edges their crisp back.

• Freezer: Slice and freeze if you’re into meal prep. Just thaw overnight and reheat.

Variations and Substitutions:

• Add-ins: Leftover spinach? Roasted veggies? A scoop of ricotta? Toss it in. This dish isn’t fussy.

• Switch the pasta: Linguine, fettuccine, even ramen in a pinch. It’s your kitchen.

• Cheese swap: Feta, cheddar, mozzarella—pick your fighter.

• Meat lovers: Crumbled bacon or sausage makes it heartier. I mean, why not?

What to Serve with Spaghetti Frittata?

• Simple salad: Light, bright, and balances the richness.

• Fruit on the side: Grapes, citrus, whatever’s not wrinkled in the crisper.

• Wine or coffee: Depending on the time of day—and your mood.

• Bread: Because double carbs are the best carbs.

Frequently Asked Questions:

Can I bake it instead of flipping?
Yep. After the bottom sets, throw it in a 350°F oven for 10–12 minutes. No drama.

Is this really a breakfast dish?
Yes. And lunch. And midnight snack. Time is a construct when it comes to frittata.

Does it taste good cold?
Weirdly, yes. Like next-level good. Especially eaten over the sink. Just me?

This Spaghetti Frittata isn’t about fancy plating or perfection. It’s about real life, real leftovers, and making something unexpectedly comforting out of what’s already there. Kind of like life, right?

So go ahead. Crack some eggs. Use that pasta. Flip it like a pro or not at all. I promise—this one’s got your back.

Tried it? Messed with it? Forgot the herbs and still loved it? Tell me everything in the comments. I want your stories, your frittata fails, and your cold-pasta confessions.

Keep the Flavor Coming – Try These:

Butter Swim Biscuits

Key Lime Pound Cake

Crock Pot Great Northern Beans

Spaghetti Frittata

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

A savory and comforting dish made with leftover spaghetti, caramelized onions, Parmesan cheese, fresh herbs, and eggs, pan-cooked to golden perfection for a satisfying meal any time of day.

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6 Servings

Ingredients

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• 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked spaghetti
• 4 teaspoons extra-virgin olive oil
• 3 medium onions finely chopped
• 4 large eggs
• ½ cup non-fat milk
• ⅓ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 medium tomato diced (optional, for garnish)
• Nonstick cooking spray

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Instructions

 

Prepare the Spaghetti

1. If using uncooked spaghetti, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente, approximately 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside. If using leftover cooked spaghetti, ensure it is untangled and ready to incorporate.

Caramelize the Onions

1. In a large, ovenproof nonstick skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté for approximately 10 to 12 minutes, stirring occasionally, until they become golden and tender. Transfer the onions to a bowl and allow them to cool slightly. Wipe the skillet clean with a paper towel.

Prepare the Egg Mixture

1. In a large mixing bowl, whisk the eggs and milk until well combined. Stir in the grated Parmesan cheese, chopped parsley, basil, salt, and black pepper. Add the cooled caramelized onions to the mixture. Gently fold in the cooked spaghetti, ensuring the pasta is evenly coated.

Cook the Frittata – Side One

1. Lightly coat the cleaned skillet with nonstick cooking spray and place over medium heat. Pour the egg and spaghetti mixture into the skillet, spreading it into an even layer. Cook undisturbed for 3 to 5 minutes, occasionally rotating the pan to ensure even browning. The base should be golden and mostly set.

Flip and Cook – Side Two

1. Place a large plate over the skillet. Using oven mitts, carefully invert the skillet to transfer the frittata onto the plate. Re-spray the skillet with nonstick spray, then gently slide the frittata back into the skillet, uncooked side down. Continue cooking for an additional 3 to 4 minutes, or until the bottom is golden and the center is fully cooked.

Serve

1. Transfer the frittata to a serving platter. Garnish with diced tomato if desired. Slice into wedges and serve warm, at room temperature, or chilled.

Notes

To make this recipe gluten-free, substitute the whole-wheat spaghetti with your preferred gluten-free spaghetti variety. Be sure to check the labels to confirm the pasta contains no gluten-containing ingredients, and ensure your nonstick cooking spray and Parmesan are certified gluten-free if needed.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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