Baked Spaghetti Mini Frittatas
- Energy Kcal 248
- Carbohydrates g 19.6
- of which sugars g 2.6
- Protein g 14
- Fats g 12.6
- of which saturated fat g 4.59
- Fiber g 1.4
- Cholesterol mg 162
- Sodium mg 389
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Makes: 8 pieces
- Cost: Low
PRESENTATION
Baked spaghettini frittatas are really good—no, seriously, really really good—and they bring a bit of Southern Italy's charm right to your table. This baked spaghetti frittata is a fun twist on the traditional frittata di spaghetti. It’s baked instead of fried, giving it a light, almost fluffy feel. People in Naples and the nearby areas love using leftover pasta. And you know what? They mix in whatever’s in the fridge—peas for color, ham for a savory touch, and cheese that gets all gooey in the oven. Can't go wrong there.
What’s special about this pasta frittata recipe? It is practical yet packed with flavor. These cute mini frittatas look fantastic at a picnic or buffet, and taste just as awesome cold as they do warm. Pretty simple.
This easy spaghetti frittata not only helps cut down food waste but is also super playful. Families in Campania? Oh, they might throw in crispy bacon bits or veggies. Others? Well, they go wild with cheese for a more moist and rich bite. The best part of this baked pasta dish is its flexibility—one day it’s full of greens, the next it’s a tender spaghetti omelette with salami and mozzarella. Serving these frittatine at a party? Guests love them, especially when they see how cleverly leftovers are used.
Whether you are gearing up for a picnic or just craving something new with a leftover pasta frittata, this recipe is a fantastic way to get creative. Plus, you can’t beat that golden, crispy top from baking. I mean, no messy frying—just easy, hands-off cooking that keeps all the flavor of a beloved Italian classic. So here's the thing: next time you've got leftover pasta, remember this tasty option. It perfectly captures the Italian spirit of simplicity and adaptability. It’s a surefire way to wow your family and friends with minimal effort and maximum enjoyment. For sure.
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- INGREDIENTS
- Ingredients for 8 frittatas, 4 inches in diameter
- Spaghettini pasta 5.5 oz (160 g)
- Prosciutto cotto 3.2 oz (90 g)
- Provola cheese 3.2 oz (90 g)
- Peas 0.6 cup (90 g)
- Eggs 10.6 oz (300 g)
- Red onions 1.8 oz (50 g)
- Nutmeg to taste - (to grate)
- Fine salt to taste
- Black pepper to taste
- Whole milk ⅓ cup (80 g)
- Grana Padano PDO cheese 1 oz (30 g) - (to grate)
- Marjoram 1 pinch
- Extra virgin olive oil 2 tbsp (30 g)
How to prepare Baked Spaghetti Mini Frittatas
To prepare the baked spaghetti frittatas, start by cooking the peas. Clean and finely chop the onion 1, then add it to a pan with half the oil, let it soften over low heat, and add the peas 2. Cook the peas for 5-6 minutes 3, adding a couple of tablespoons of water. Turn off the heat, add salt and pepper, and let cool.
In the meantime, cook the pasta in plenty of boiling water, salted to taste 4, for 3-4 minutes at most. Drain it and place it in a bowl, add the remaining oil 5 to prevent the spaghetti from sticking together, and let cool. Cut the ham into cubes about 1/4 inch in size 6.
At this point, cut the provolone cheese to the same thickness as the ham 7 and set the cubes aside. In a sufficiently large bowl, break the eggs, beat them 8, and add the milk 9.
Add the salt, pepper, nutmeg 10, provolone cubes 11, and ham cubes 12.
Add the now-cold peas 13, grated Parmesan cheese 14, and marjoram leaves 15.
Finally, add the cooked spaghetti 16 and mix everything together until all the ingredients are combined 17. Divide the resulting mixture into 8 molds, each with a diameter of 4 inches 18.
Place the molds on a baking sheet and bake your frittatas in a preheated static oven at 430°F for 30 minutes (if using a fan oven, bake in a preheated oven at 390°F for about 20 minutes). Once out of the oven 20, let the baked spaghetti frittatas cool slightly, and unmold them using a spoon before serving.