Spaghetti Frittata

Featured in our "Re-Imagining Leftovers" video along with Dr. Yum-Style Fried Rice and Noodle Salad with Peanut Sauce, the Visioni family loves making this pasta frittata! In the words of Rocco, it's when "you take your leftovers, and mix them with eggs!"
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 340kcal


  • 4 cups leftover pasta already mixed with sauce (can use gluten-free pasta if needed)
  • 12 eggs
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • OPTIONAL: dried or fresh herbs we used thyme and basil
  • OPTIONAL: cheese


  • Add leftover pasta and eggs to a bowl, it should be pretty soupy. Beat eggs like you would to make scrambled eggs, just with the pasta as well. Add pepper, salt, and any herbs you have on hand. Then add olive oil to a 12-inch skillet and pour pasta and egg mixture in. While cooking in the pan like scrambled eggs, preheat the oven to 425 degrees. Once the mixture is set, stop moving it around and wait until the bottom is brown. If you would like to add cheese to the top, now is the time to sprinkle it on! Then, finish the top in the oven by broiling it, about 2 minutes. Let cool and then slice and serve!


Foods with dairy products are a good source of protein and fat for babies. This recipe tends to be soft so you can blend it fairly smooth (adding more sauce if needed). As your baby is more comfortable with texture you can blend less or smash with a fork. As your baby moves into finger foods you can cut the finished recipe into tiny finger sized bites to pick up. Talk to your pediatrician if you have concerns about food allergies.


Calories: 340kcal | Carbohydrates: 15g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 390mg | Sodium: 840mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Calcium: 104mg | Iron: 2.7mg

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