This Spaghetti Frittata with gruyère béchamel has something to satisfy all your guests and is perfect for weekend brunch. Shallots and mushrooms are cooked in bacon fat then mixed with gremolata and white wine. Pre-cooked spaghetti is added at the end with cheese and eggs. The gruyère béchamel takes this frittata over the top and makes for an even more luxurious presentation.
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Got leftover spaghetti? Make a frittata! This frittata is a combination of 3 of my favorite things; spaghetti, cheese and eggs. What could be better? Bacon, shallots, mushrooms and gremolata really bring this frittata together to create a beautiful blend of flavors in every bite.
Frittatas are one of those dishes that you can make with just about any meat or vegetables you have in stock. A frittata is essentially a crust-less quiche or baked egg casserole filled with cheese and other yummy things. This recipe gets it’s creaminess from the Burrata cheese and slight crunch from the spaghetti. The flavors are simple yet sophisticated. Throw all of the ingredients into a cast-iron skillet and bake – it’s that easy!
Ingredients for Spaghetti Frittata
This frittata is made with a unique paste called gremolata, which is made by simply chopping garlic, parsley and lemon zest. It creates a vibrant aroma which comes to life in this frittata and pairs perfectly with the bacon, shallots, mushrooms and white wine.
- bacon – for vegetarians, you can substitute with plant-based bacon.
- shallots
- baby bella mushrooms
- garlic
- fresh parsley – you’ll chop the parsley with minced garlic and lemon zest to create a gremolata. Chopping together will develop the aromas of all 3 ingredients.
- lemon zest
- white wine
- salt and pepper to taste
- cooked spaghetti – leftover pasta is best for this recipe. Even your pasta is covered in sauce, you can still use it. I prefer using plain spaghetti coated in a few tablespoons of olive oil.
- Parmesan cheese
- burrata cheese
- large eggs
Gruyère Béchamel
Béchamel is a white sauce made from a simple roux, milk and sometimes cheese. In this case, we’re adding gruyère cheese to pair with the spaghetti frittata. It’s thick and creamy and oh so cheesy!
- unsalted butter
- all-purpose flour
- whole milk
- gruyère cheese
- salt and pepper to taste
- nutmeg
Here’s what else you’ll need:
- 10″ oven safe skillet
- stirring spoon
- slotted spoon
- paper towel lined plate
- cutting board and knife
- tongs
- medium saucepan
- whisk
- measuring cups and spoons
How to Make Spaghetti Frittata
My favorite part about making this frittata is that I can cook everything in 1 skillet, which makes cleanup a piece of cake. The frittata holds it’s shape well even with all the spaghetti and vegetables inside. This is a great dish to make if you’re hosting a brunch and is sure to impress all your guests.
- Whisk eggs with salt and pepper. Set aside.
- Cook bacon until almost crisp, then remove using a slotted spoon.
- Cook shallots and mushrooms in bacon fat until softened.
- Prepare the gremolata: chop garlic, parsley and lemon zest in a mound. Add gremolata to the skillet then add wine and cook until evaporated.
- Season with salt and pepper. Add pasta, Parmesan and cooked bacon then toss.
- Sprinkle burrata over the top then pour eggs over everything.
- Bake until eggs are no longer runny and pasta at the top is crisp.
Gruyère Béchamel
- Whisk together butter and flour to form a paste then cook until nutty.
- Add milk and whisk. Bring to a boil, whisking constantly.
- Reduce heat and let simmer until thickened. Add salt, pepper, nutmeg and cheese and let simmer until cheese is melted.
More Savory Brunch Recipes
View all savory brunch recipes here
Please let me know how your Spaghetti Frittata turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Spaghetti Frittata
This Spaghetti Frittata with gruyère béchamel has something to satisfy all your guests and is perfect for weekend brunch. Shallots and mushrooms are cooked in bacon fat then mixed with gremolata and white wine. Pre-cooked spaghetti is added at the end with cheese and eggs. The gruyère béchamel takes this frittata over the top and makes for an even more luxurious presentation.
Preheat oven to 350°F. In a large mixing bowl, add the eggs and whisk with 1 tsp salt and 1/2 tsp black pepper. Set aside.
Heat a 10" oven-safe skillet over medium-high heat. Add the bacon and cook until nearly crisp, about 5 minutes. Remove using a slotted spoon and transfer to a paper towel lined plate. Set aside.
Add the shallots and mushrooms to the skillet and cook, stirring occasionally, until softened (about 8 minutes).
Meanwhile, prepare the gremolata: place the minced garlic, parsley and lemon zest in a mound and chop until combined. Add the gremolata along with the wine to the skillet and cook until the wine has evaporated.
Season everything generously with salt and pepper then reduce the heat to low. Add the cooked pasta, Parmesan cheese and cooked bacon and toss well.
Sprinkle the burrata pieces over the top, then pour the whisked eggs over everything. Use a spoon to gently push everything down so that the eggs are evenly dispersed.
Bake for 35 Minutes or when the eggs are completely cooked (you can insert a toothpick in the center and if it comes out clean, it's cooked). Let cool for at least 15 Minutes prior to cutting a slice. Serve with a drizzle of béchamel and a side of arugula salad if desired. Enjoy!
While the frittata is baking, prepare the béchamel sauce: Melt butter in a medium saucepan over medium heat. Add the flour and whisk until a paste forms. Let cook for about 3 minutes or when the paste browns slightly and develops a nutty aroma.
Pour the milk into the saucepan and whisk until there are no clumps. Increase the heat to medium-high and whisk constantly until boiling, about 5 minutes.
Reduce heat and let simmer for about 10 Minutes or until the mixture thickens. Season with salt, pepper and nutmeg then add the cheese. Whisk until well combined and cheese has completely melted. Taste and add more seasoning if desired. Serve warm.
Ingredients
Directions
Preheat oven to 350°F. In a large mixing bowl, add the eggs and whisk with 1 tsp salt and 1/2 tsp black pepper. Set aside.
Heat a 10" oven-safe skillet over medium-high heat. Add the bacon and cook until nearly crisp, about 5 minutes. Remove using a slotted spoon and transfer to a paper towel lined plate. Set aside.
Add the shallots and mushrooms to the skillet and cook, stirring occasionally, until softened (about 8 minutes).
Meanwhile, prepare the gremolata: place the minced garlic, parsley and lemon zest in a mound and chop until combined. Add the gremolata along with the wine to the skillet and cook until the wine has evaporated.
Season everything generously with salt and pepper then reduce the heat to low. Add the cooked pasta, Parmesan cheese and cooked bacon and toss well.
Sprinkle the burrata pieces over the top, then pour the whisked eggs over everything. Use a spoon to gently push everything down so that the eggs are evenly dispersed.
Bake for 35 Minutes or when the eggs are completely cooked (you can insert a toothpick in the center and if it comes out clean, it's cooked). Let cool for at least 15 Minutes prior to cutting a slice. Serve with a drizzle of béchamel and a side of arugula salad if desired. Enjoy!
While the frittata is baking, prepare the béchamel sauce: Melt butter in a medium saucepan over medium heat. Add the flour and whisk until a paste forms. Let cook for about 3 minutes or when the paste browns slightly and develops a nutty aroma.
Pour the milk into the saucepan and whisk until there are no clumps. Increase the heat to medium-high and whisk constantly until boiling, about 5 minutes.
Reduce heat and let simmer for about 10 Minutes or until the mixture thickens. Season with salt, pepper and nutmeg then add the cheese. Whisk until well combined and cheese has completely melted. Taste and add more seasoning if desired. Serve warm.
Notes
MAKE IT VEGETARIAN: For vegetarians, you can substitute bacon with plant-based bacon. You may need to add additional oil to the skillet after removing the plant-based bacon from the skillet to cook the vegetables.
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