Lunch · 30 min · italian

Frittata di Pasta Napoletana

If you like cooked spaghetti, you’ll love this Italian lunch — 30 minutes from craving to table. The macros do the talking: 18g protein, 35g carbs, and 26g fat in every 444-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Cooked spaghetti
• 6 Eggs
• 3/4 cup Parmigiano Reggiano
• 1 cup Frozen peas
• 3 tbsp Butter
• 2 tbsp Olive oil
• 1 tsp Black pepper

Steps

1. Beat the eggs with the parmigiano, salt, and pepper, then toss through the cold leftover spaghetti until every strand is coated. Cold pasta works best — hot pasta scrambles the eggs.
2. Fold in the peas.
3. Heat the butter and oil in a nonstick or well-seasoned skillet until foaming, then press the pasta mixture in firmly and evenly.
4. Cook over medium-low 8 minutes, until the bottom is deeply golden and the top just starts to set.
5. Slide onto a plate, invert back into the pan, and cook 5 minutes more until set through and crisp on both sides.
6. Rest 5 minutes, cut into wedges, and serve warm or at room temperature — Naples street food at its finest.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes