Spaghetti Frittata with Spinach

Spaghetti Frittata with Spinach

Spaghetti Frittata with Spinach

Cook the pasta before you do any other prep because the pasta needs time to cool down. And be sure to use a pan with sloped sides so you can slide the frittata out of the pan. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 30 minutes

Makes: 2-3 servings

Spaghetti Frittata with Spinach


  • 4 ounces angel hair spaghetti
  • 1 Tablespoon olive oil

  • 1 1/2 teaspoons olive oil, divided
  • 1/2 cup chopped onion
  • 3 cups baby spinach, coarsely chopped (2 ounces)

  • 3 eggs
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon salt + pepper to taste


  1. Break spaghetti in half and cook per package directions. (mine - 3 min.)
  2. Drain spaghetti, place in a large bowl and add 1 Tbsp. olive oil. Stir using 2 forks.
  3. Sauté onion in 1/2 tsp. oil in a fry pan over medium-high heat for 2 minutes until golden.
  4. Stir in spinach and cook for 30 seconds.
  5. Add spinach mixture to spaghetti. Combine using 2 forks.
  6. In a small bowl, whisk together the eggs, parmesan, salt & pepper.
  7. Stir egg mixture into spaghetti using 2 forks.
  8. Using the same fry pan, heat 1/2 tsp. oil over MEDIUM heat. Swirl the oil around and spread the spaghetti mixture evenly into the pan.
  9. Cover and cook, undisturbed, for 3 minutes.
  10. Remove frittata from pan, flip it over (see note below), swirl 1/2 tsp. oil around the pan, return frittata to pan, cover and cook another 3 minutes. Serve right away.

To Flip the Frittata: Be sure to use a pan with sloped edges. Slide the frittata onto a dinner plate. Cover it with another dinner plate. Flip the plates over. Swirl oil around the pan and slide the frittata back into the pan.

26 Comments on "Spaghetti Frittata with Spinach"

  1. Renee

    good idea for something to make quickly with leftover spaghetti when you don’t have enough sauce remaining the next day.

  2. Sue

    I love this dish, I have tried more than once. Its is also delicious cold.

  3. Catherine A Thompson

    i just cooked this tonight and it is good i love it amen

  4. Tina Piazza

    i just found your blog and i am totaly happy i did. great recipes. can’t wait to make them and the bread. thank you and god bless. i’m going to tell all my friends at church and curves.

  5. Marjie

    I’m counting carbs in my meals and wonder how spaghetti squash would work in this recipe? Thoughts anyone? Thank you Jenny for all the delicious recipes you share with us.

  6. Gail

    Absolutely delicious!

  7. Jacqueline

    Very yummy and easy. Thank you for another winner.

  8. Gerri Schneck

    This dish didn’t go over very well.
    Not sure what I did, but it’s not a keeper recipe in our family.
    Can’t wait to try some of your other recipes.

  9. Trudy

    I love your tasty, quick and simple recipes, makes life a bit more simple.

  10. Terry vaich

    Love your recipes, you are a joy to watch, love your meatloaf and bread recipes, will make the frittata one very soon, I now have a Jenny folder with all of your recipes ready to make❤️

  11. Dee


  12. Patty

    Thank you Jenny. This sounds and looks yummy. I have all the ingredients here, I’ll be trying it tomorrow. ??

  13. Ladytbird

    Thank you very much for your recipes. I love the simplicity of each of your recipes and I think it’s great and selfless of you to share without giving your audience the unwanted ads or charging a fee. I’ve recently retired and have expanded my repertoire of recipes, so I look forward to receiving your recipes and your videos.

  14. Shirlz

    Thanks and keep them coming!
    Everyone loves pasta, it’s a winner.

    Do you have a video on it yet?

  15. Julia P.

    Hi Jen,

    This brings back loving memories of my Mom. She made frittata often. She would use breadcrumbs instead of pasta,asparagus instead of spinach and of course what all Italian cooks use,“garlic”!???

    So great to hear from you again. Please, please make more videos, absolutely love them,(I’m sure everyone else does too!).


  16. bernadette

    my husband made this for years. in our home it was called a “maltese omelet”.
    very tasty!
    thanks for the jog in my memory.

  17. Bobbie929

    If you start frittata on top of stove and then pop it into a preheated broiler or hot oven to finish it you will not have to flip it. This is the restaurant style.

    • Jenny Can Cook

      Yes, but be sure your pan is oven safe.

    • Jean

      Bobbie, I’m trying this recipe for the first time, and doing it in my 10” cast iron pan. How hot did you make your oven to finish it off, I’m stating it on top of my stove first.

      Thank you!

  18. Shelley Germane

    I am looking forward on making it. I already made the pizza in the cast iron pan.

  19. Helen

    Looks like something I will love trying out. Thank you so much for all your work in giving us these recipes.

  20. BECKY

    What a meal saver this will be!!!

  21. Graceeh

    I’m looking forward to making this for my BH and I on Sunday morning. We love ALL the ingredients! Sounds sooooo yummy!!!! Thanks for the excellent recipes! I have a few mushrooms which just may find their way in also. (hugs)

  22. Gerri Schneck

    Thank you for emailing your recipes to me –
    Haven’t had time to make them, but they look delicious and so easy.
    And we don’t need any special ingredients –
    Please keep them coming.
    I love to cook, but don’t want to spend hours doing so.

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