Frittata means omelette and normally you prepare it just with eggs and maybe some ingredients to make a filling. I prepared a total different way in an Italian style: frittata di spaghetti.
Yep, that is pasta with eggs and baked in the oven. Of course, you can prepare this dish also in a pan on the stove, but I preferred the oven to have a little less mess with the turning over the frittata.
This is a dish you make with ‘old’ pasta, the left over of the day before. We generally don’t eat cold pasta the day after but we can re-use it for a new dish. This is one. That means you don’t need necessarily spaghetti, it can be any kind of pasta of the previous day, macaroni, fusilli or penne. And it doesn’t matter if they have also a little bit of sauce (as normally you put the pasta into the sauce, stir to mix well the sauce together with the pasta and then serve on the plates).
Historically this is an old way to re-use the pasta of the previous day. It is mostly made in a salty version, with cheese and/or bacon, salami or anything else. But there is also a sweet version that is a typical dish for Eastern in the Campagna region. And I like that one, too.
If you have ‘clean’ pasta it’s best to add some more taste like pancetta, salami or bacon. Also, some vegetables like peas for example are great. Everything that make the pasta a little more colorful and tasty. Add the eggs and the cheese (or omit, but it makes the pasta tastier), put in a frying pan or cake pan and bake for half an hour. You can cut the frittata like a cake in triangle-shaped pieces and eat them right away with your hand.
It is a great dish to bring for a picnic or when you are on a day trip.