Monday, October 31, 2011

Leftover Spaghetti Omelette

Leftovers are always a gift to busy mothers... one less meal to think up, just a matter of cooking up some rice and heating through the leftovers. When it comes to leftover spaghetti there’s an even better bonus – spaghetti omelette, or rather frittata, as it is the Italian rather than French version of eggs in a pan. Two out of three kids love it and my husband cooks extra pasta on purpose on his cooking night, just so I will make this the next day.

In Rome I used to love the frittata rolls served in the local Trastevere bar. Thick wodges of omelette filled with all sorts of tasty vegetables and sandwiched in a crusty roll: cheap, filling and satisfying to a student with fledgling gourmet inclinations. I don’t remember if they ever had spaghetti in, but I must have come across the combination somewhere in Italy that year, and have fond memories of it.

We usually have our spaghetti either aglio, olio, peperoncino (just garlic and oil with a little chilli) or with a tomato and bacon sauce. The leftovers of both work well brilliantly in a frittata. A handful of breadcrumbs, a sprinkling of parmesan, a scattering of chopped parsley, is all you need to add.

Here’s the recipe – quantities are vague and can be infinitely adapted, added to and generally changed!

Spaghetti Omelette/Frittata Recipe

Leftover spaghetti, sauced – about one generous serving
6 medium eggs
½ cup fine breadcrumbs
2 tablespoons grated parmesan
2 teaspoons chopped parsley
Salt and pepper

Warm the leftover spaghetti through.
Beat the eggs together in a good sized bowl. Stir in the parmesan and breadcrumbs, and season with salt and pepper.
Sprinkle the parsley onto the spaghetti and stir the whole lot into the egg mix.

Heat a deepish heavy based frying pan (I use my Le Creuset 7”/18cm omelette pan), with a tiny amount of butter, over a medium low heat. Tip in the mixture. Cook slowly over a low heat, until it is set about 2/3 of the way through. The proper way to do this is to loosen the bottom, put a plate over the pan and turn it, returning the omelette to the pan to finish cooking... but I chicken out and cook the top under the grill for the last five minutes or so until just set.

Serve with salad and bread, or even eat cold in a sandwich.

I made this yesterday and the kids and their friends demolished almost all of it. I had to save the last piece in the photo for my husband or there’d have been trouble in camp!


  1. Fabulous, one of our favourite meals - Tortilla, with everything that's left over in the fridge!

  2. Now if only Harry would recognize it as a valid food option, I'd cook it far more often!

  3. Actually, your way of using the grill to finish the top is the "right" way... according to the chef at the vineyard I used to work for! Flipping it around just invites disaster, and you can finish it to the exact done-ness you want by using the broiler, as you can see the surface you're cooking. Brilliant!


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