Spinach and Pasta Frittata

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 lb. spaghetti, cooked
  • 1⁄2 cup finely diced Fontina cheese
  • 1⁄2 cup freshly grated Parmesan cheese
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed of all moisture
  • 2 Tbsp. chopped parsley
  • 3 large eggs, lightly beaten
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. unsalted butter


  • In a large bowl, mix together spaghetti, cheeses, spinach, parsley, eggs, salt, and pepper.
  • Melt butter in a very large nonstick skillet over medium heat. Add the pasta mixture and spread evenly over the pan. Cook until the bottom is set. Invert the omelet onto a large plate, then slip it back into the skillet and cook until completely set.
  • Cut into wedges and serve.