Spaghetti Fritatta 

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The October/November 1992 issue features surprisingly few recipes, but I was intrigued by the spaghetti fritatta. 
It features egg, mozzarella, parmesan, bacon, and the main ingredient cooked spaghetti. The great benefit to this is how impossible it seems to be to make the right amount of spaghetti for dinner to match the right amount of sauce. When you end up with leftover spaghetti you can put it in the fridge and make this later or the next day. 

I whipped it up and vaguely remembered having made something similar before. 

It was pretty good! I ate some plain, some drizzled with Frank’s Red Hot, and some topped with leftover spaghetti sauce. Each variety was pretty good! The recipe comes out very cheesy, and the taste is similar to egg spaghetti (aka pasta carbonara.) 


My son also loved it. He rated it a 10 out of 10. 

Only one slice remained, set aside for my husband, and it remained, and remained, and remained, until finally on trash day (when the outside was crusty and dry, and none of it could possibly be as good as fresh) he tasted a bite pulled from the moisted area he could find. His response has “it’s a little eggy.” 
So out of only three recipes in the issue the one I tried was a hit. My son said I should make it again, and next time I have leftover pasta I do believe I will. 

Side note, my husband is a picky eater, so instead of the suggest prosciutto or ham I used bacon. I have celiac, so I used gluten free pasta. But those substituions are so minor I can’t picture the recipe being any better or worse without them. 

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