Leftover Spaghetti with Sauce


  • 8 ounces spaghetti, (or 4 cups cooked leftover spaghetti with sauce)
  • 4 teaspoons extra-virgin olive oil
  • 2 large eggs
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 6 ounces slice prosciutto (roughly chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • In a large bowl, beat the eggs; add the Parmigiano-Reggiano, salt and pepper, and parsley.
  • Add the spaghetti and mix well, then stir in the prosciutto .
  • In a 9-inch frying pan, heat 2 teaspoons of the olive oil.
  • Add the spaghetti mixture and smooth the top with a spatula.
  • Cook over medium-low heat until the frittata is browned on the bottom and set.
  • Invert a plate larger than the frying pan over the pan and turn out the frittata.
  • Heat the remaining olive oil in the pan, and return the frittata to the pan to brown the other side.
  • Shake the pan occasionally to keep the frittata from sticking.

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