Spaghetti Frittata Easter Pie
A traditional Italian-style spaghetti frittata made with leftover pasta, eggs, Parmesan or Pecorino Romano, and seasonings, then cooked until golden and set. This rustic Easter favorite is simple, satisfying, and perfect for breakfast, brunch, lunch, or using up leftover spaghetti.
Ingredients
- 12 oz. cooked spaghetti
- 4 large eggs
- 1/2 cup grated pecorino Romano or parmesan
- 1 cup shredded mozzarella
- 1 cup diced provolone
- 1 cup diced salami
- 1/4 cup chopped Italian parsley
- salt and pepper to taste
- 2 Tbsp. olive oil
Instructions
- Start by cooking the pasta al dente in boiling salted water, drain and let cool slightly.
- In a large bowl whisk the eggs then add in the rest of the ingredients, spaghetti mozzarella, parmesan, provolone, parsley and salami. Salt and pepper to taste. Mix until well combined.
- In a 10 inch saute pan over medium high heat add the 2 Tablespoons of olive oil. When the oil is hot add the spaghetti mixture, cover, lower the heat to low cook for 10-12 minutes or until golden brown. Put a plate over the skillet and flip the pasta pie , slide it back into the pan cover and cook 10 minutes remove the cover the last 5 minutes.
- Let rest before slicing. Can be served at room temperature or hot.