Awesome Spinach Pasta Frittata

Spinach pasta frittata is the Italian answer to leftover spaghetti night. Frittata di pasta is a Neapolitan tradition where cold cooked noodles get bound up with eggs, cheese, and whatever greens are around, then crisped in a skillet until both sides develop a deep golden crust.

The two cheeses do different jobs. Parmigiano-Reggiano salts and seasons the eggs, while fontina melts in pockets that pull into long stringy threads when you cut a wedge. Blanched spinach gets squeezed dry first, otherwise the water it carries will steam the frittata and ruin the crust.

A medium heat is what gets you that crackly bottom. Too hot and the eggs scorch before the inside sets. Too low and the spaghetti turns soggy. The flip is the one tricky part. Slide it onto a plate, invert the skillet over the plate, then flip the whole thing so the cooked side is now on top.

Serve wedges warm or at room temperature. This frittata is a packed lunch dream and travels beautifully for a picnic.

Pro Tips

• Use spaghetti from the night before. Day-old pasta has a drier surface that crisps better than fresh.
• Squeeze blanched spinach hard. Watery spinach equals a soggy frittata.
• A 10-inch nonstick skillet is non-negotiable for the flip. Cast iron works only if it’s well seasoned.
• Let the bottom set fully before attempting the flip. Five solid minutes, no peeking.

Variations

• Swap fontina for mozzarella or provolone for a stretchier melt.
• Add crisped pancetta or prosciutto bits for a meatier version.
• Stir in halved cherry tomatoes and a pinch of red pepper flakes for a summery twist.