This is my take on re-posting an “oldie” but goodie. One in which I take out the crazy bad photographs and replace them with mildly okay photographs. And one in which I remember that you can’t make a frittata if you don’t have eggs.
I absolutely love Italian cooking. It’s simple, it utilizes what’s in season, it often involves pasta, and it capitalizes on natural flavors. No laundry list of ingredients necessary. Did I mention it’s simple?
My husband’s mother is half Italian (she is also half Spanish, and therefore, considers it her mission in life to feed those around her as much as they can consume before bursting). I have eaten many meals with his family over the years, and one of my favorite things she makes is also one of the easiest.
She calls it a frittata, Giada calls it Pizza di Spaghetti. Either way, it’s a great way to use up leftover pasta. Anytime we eat spaghetti I make the whole box and save what we don’t eat for this dinner. Then I get more excited about this dish than I do about the time we ate spaghetti.
Once you get comfortable making the frittata and performing the famous frittata flip, you can add in whatever ingredients you have—prosciutto, peas, marinara sauce, roasted garlic. The possibilities are endless, and equally delicious.
Pizza di Spaghetti/Frittata
*adapted from Giada de Laurentiis and my mother-in-law
- 4 eggs (I left these out of the original post. They’re only slightly essential.)
- 2 C leftover, cooked spaghetti (or you can cook it fresh, that’s fine too)
- ¼ C of whole milk (I’ve been known to use cream if I have it on hand)
- ½ C of parmesan (I’ve been known to use more because I like it)
- a bunch of chopped basil, or any other herb you have around–thyme always works well
- ¼ C extra virgin olive oil (use the good stuff, you are only dealing with a few ingredients here)
- salt and pepper
Beat the eggs, milk, parmesan, basil, salt and pepper in a large bowl. Add the spaghetti and toss to coat.
In a 10-inch, non-stick (crucial!) skillet, heat the olive oil. Once it is good and hot, pour in the spaghetti mixture. Let it cook over medium-high heat until the bottom turns golden brown. This should take about 10 minutes. It may very well take longer if you end up throwing in more spaghetti or use a smaller pan, leaving you with a thicker frittata. What you want is for your eggs to work their magic and bind everything together before completing…
the frittata flip.
Carefully, but without fear (think Julia Child), invert the frittata on a plate, and transfer back to the skillet with the brown side up. Cook until the bottom is golden brown.
Slide the frittata from the pan to a nice plate and slice it up like a pie! We enjoy nice-sized chunks of this with Caprese salad for dinner (except today, re-post day, we enjoyed this on its own for my lunch and the husband’s “second lunch”…it’s a guy thing).
And one more thing…always sprinkle a little more salt on top of each slice.