Spaghetti Frittata (Italian Pasta Omelette)
A simple spaghetti tortilla made with eggs, pancetta and parmesan. This easy pasta frittata is perfect for dinner and can be served warm or cold.
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Ingredients
- 500 g spaghetti
- 125 g pancetta cubed
- 6 –8 eggs
- 100 g grated parmesan
Instructions
- Cook the spaghetti in a large pan of salted water for about 5 minutes, until very al dente. Drain and rinse briefly under cold water to stop the cooking.
- Meanwhile, cook the pancetta in a frying pan over medium heat for 5–6 minutes until golden and slightly crisp. Drain on kitchen paper and allow to cool.
- Crack the eggs into a large bowl and whisk lightly. Add the cooked pancetta and grated parmesan, mixing well.
- Stir in the cooled spaghetti until it is fully coated in the egg mixture. If the mixture looks slightly dry, add another egg.
- Heat a large non-stick frying pan over medium heat and pour in the spaghetti mixture, spreading it evenly.
- Cook for about 7 minutes until the underside is golden. Carefully flip the tortilla and cook the other side for another 7 minutes.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Spaghetti Frittata (Italian Pasta Omelette)
Amount per Serving
Calories
699
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
42
mg
14
%
Sodium
652
mg
28
%
Potassium
387
mg
11
%
Carbohydrates
97
g
32
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
28
g
56
%
Vitamin A
228
IU
5
%
Calcium
249
mg
25
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Reheating
Leftover spaghetti tortilla keeps well in the fridge for up to 3 days. Store slices in an airtight container and reheat gently in a frying pan or microwave. It can also be enjoyed cold straight from the fridge. If reheating in a pan, warm the slices over low heat until heated through.