Go Back
+ servings
Spaghetti Frittata Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Dishes
Cuisine: Italian
Servings: 6
Author: Florentina
  • 1/2 lb spaghetti
  • 1 jar Bertolli Tomato Basil Sauce
  • 1 tsp extra virgin olive oil
  • 1 1/2 c mozzarella cheese
  • 1/4 c parmigiana reggiano cheese
  • 1/3 c heavy cream
  • 8 eggs
  • 1/2 tsp sea salt to taste
  • Black pepper to taste
  • 1/2 tsp red pepper flakes
  • 4 sprigs basil
  1. Preheat your oven to 350”F.
  2. Bring a large pot of water to a boil and season it well with sea salt. Boil the spaghetti for half the time suggested on the package. Drain and quickly toss with 1 tsp of olive oil. Coat with 1 1/2 cups of the Bertolli sauce and set aside.
  3. Heat up a medium cast iron skillet on medium low flame and butter it lightly all over.
  4. In a medium bowl whisk together the eggs, cream and sea salt. Add the cheese and mix to combine, making sure to reserve a handful to sprinkle over the top.
  5. Transfer the spaghetti to the cast iron skillet and pour the egg mixture on top. Shake the pan a little bit to make sure the eggs find their way to the bottom, and allow the dish to set for a couple of minutes.
  6. Sprinkle with the reserved cheese and transfer to the preheated oven for about 25 minutes, until the spaghetti frittata is golden brown on top. Serve out of the pan, cut into wedges, sprinkled with the fresh basil and extra tomato sauce on the side.