Leftover Spaghetti Noodle Frittata

1.Preheat your oven broiler to high. Ensure the oven rack is positioned about 15 cm (6 inches) from the heating element.

2.In a large mixing bowl, whisk together the eggs, milk or cream, Parmesan cheese, salt, and pepper until well combined and slightly frothy.

3.Add the leftover cooked spaghetti, shredded mozzarella, and chopped parsley to the egg mixture. Use tongs or a fork to gently toss everything together, ensuring the noodles are evenly coated with the egg mixture.

4.Heat the olive oil or butter in a 25 cm (10-inch) oven-safe non-stick or cast-iron skillet over medium heat until shimmering.

5.Pour the spaghetti and egg mixture into the hot skillet, spreading the noodles evenly. Press down lightly with a spatula to ensure the mixture is compact.

6.Cook on the stovetop for 5 to 7 minutes, or until the edges of the frittata are set, golden brown, and pulling away slightly from the sides of the pan.

7.Carefully transfer the skillet to the preheated broiler. Broil for 2 to 4 minutes, watching constantly, until the top is puffed, golden brown, and the eggs are fully set in the center.

8.Remove the frittata from the oven and let it cool in the skillet for 5 minutes. Slide the frittata onto a cutting board, slice into wedges, and serve warm.