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Leftover pasta transformed into a crispy, golden frittata — Neapolitan resourcefulness at its best. This high protein mediterranean family dish is a fresh, satisfying meal that reduces food waste.
In a large mixing bowl, whisk together the eggs, salt, and black pepper until fully combined.
Add the cooked spaghetti, grated Parmesan, shredded mozzarella, and chopped parsley to the bowl. Use tongs or clean hands to toss and evenly coat all the pasta.
Heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Swirl to coat the bottom evenly.
Pour in the pasta mixture and use a spatula to gently spread it into an even layer, pressing down slightly. Cook over medium-low heat for 8–10 minutes, until the bottom is crisp and golden.
Carefully slide the frittata onto a plate, add the remaining 1 tbsp olive oil to the skillet, then invert the frittata back into the pan. Cook for 5–7 more minutes until the second side is golden and cooked through.
Transfer to a cutting board, let rest 5 minutes to set, then slice into wedges and serve warm or at room temperature.
