Looking to use up last night’s leftovers? Try this delicious and inventive spaghetti and meatball frittata. I was a bit skeptical at first when I set out to make this recipe, but when I tasted the first slice I was hooked!
Think of it as an eggy meatball pizza. The spaghetti helps bring all the flavors of the tomato sauce, meatballs, and cheese together.
This is also a great recipe for meal prep. Just cook it anytime and refrigerate it so you can eat it throughout the week.
When making the recipe, it’s important to check the state of your leftover spaghetti and meatballs. If they’re on the dry side, just microwave them with a few tablespoons of water. The moisture from the water will help liven up the meal again.
Another ingredient to consider is the pasta sauce. Tomato sauce can turn a little bitter overnight, so adding fresh ingredients like basil or lemon juice can help refresh the tomato sauce. You can also opt out and use marinara or pizza sauce from a jar as well.
What You Need To Make a Spaghetti & Meatball Frittata
Many of these ingredients can be found in your fridge. If you have leftover spaghetti and meatballs, that would be ideal. If not, you can make the spaghetti and meatballs beforehand and set aside. If fresh basil isn’t in season, try parsley, or more dried basil.
Ingredients:
- Leftover spaghetti
- Eggs
- Milk
- Basil
- Dried basil
- Mozzarella cheese
- Tomato sauce
- Leftover meatballs
- Vegetable oil
- Salt and pepper
How To Make a Spaghetti & Meatball Frittata
Whisk your eggs: Preheat oven to 350˚F. Meanwhile, in a large bowl, add your eggs, milk, dried oregano, salt and pepper. Whisk until thoroughly combined. This will be the base of your frittata.
Add your spaghetti: Add spaghetti and mozzarella cheese to the egg mixture. Fold in the ingredients with a spatula so the spaghetti and cheese are evenly dispersed.
Cook your frittata: Heat a large ovenproof nonstick frying pan on medium heat. Add vegetable oil, followed by the frittata base, and cook for 3-5 minutes until a skin forms.
Add toppings and bake: Add tomato sauce and meatballs followed by any remaining mozzarella cheese. Place into the oven and bake for 20 minutes or until crispy and solid in the center.
Garnish and serve: Once ready, carefully remove from the oven, garnish with fresh basil, and serve.
Recipe FAQs
What other cheese can I use?
If you’re looking to try it with a little bit more flavor, try using parmesan or Grana Padano cheese. These are both great for elevating this dish.
How can I make this healthier?
Try having this dish with some leafy greens. This will cut through the savory and cheesy flavor. Some greens that would go great with it are arugula or spinach.
How do I keep the frittata from sticking to the pan?
If you’re worried that your frittata will stick, try brushing the pan with an even coating of oil and heating the pan in the oven before cooking with it. That will create a nonstick coating and will help ensure an easy extraction.
Spaghetti and Meatball Frittata
Ingredients
- 1 cup leftover spaghetti
- 4 eggs
- ¼ cup milk
- 2 sprigs basil stems removed
- 2 tsp dried basil
- ½ cup mozzarella cheese
- ¾ cup pasta sauce
- 8-10 pieces leftover meatballs
- Salt and pepper to taste
Instructions
- Preheat oven to 350˚F.
- In a large bowl, add your eggs, milk-dried oregano, and salt and pepper. Whisk until thoroughly combined.
- Add your spaghetti and ¼ cup mozzarella cheese.
- Fold in the ingredients with a spatula so the spaghetti and cheese are evenly dispersed.
- Heat a large ovenproof nonstick frying pan on medium heat.
- Add vegetable oil, followed by the frittata base, and cook for 3-5 minutes until a skin forms.
- Add tomato sauce and meatballs followed by the remaining mozzarella cheese.
- Place into the oven and bake for 20 minutes or until crispy and solid in the center.
- Once ready, carefully remove from the oven.
- Garnish with fresh basil and serve.
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Shrimp Frittata
- Chicken Frittata
- Air Fryer Frittata
- Crab Frittata
- Easter Frittata
- What to Serve With a Frittata
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.