Spaghetti Bolognese Frittata

A really great way to use leftovers, turn last night’s spaghetti Bolognese into a delicious frittata. Perfect for take to work lunches, or a quick bite at home between zoom meetings. This recipe works very well with pesto pasta for a meat free version and works with any pasta shape.

Serves: 1- 2 depending on how hungry you are

Preparation time: 5 minutes

Cooking time: 10 minutes


  • 1 tablespoon olive oil
  • 400g leftover Spaghetti Bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
  • 4 large fresh eggs, whisked with a pinch of salt

To serve:

  • Fresh pesto
  • 30g Parmesan cheese, finely grated
  • Rocket leaves dried with olive oil


  1. Heat the olive oil in a small frying pan and add the Spaghetti Bolognese, stir lightly to mix and reheat.
  2. Add the beaten egg mixture, then use a fork or chopsticks to make sure the pasta is spread out evenly within the egg mixture. Turn the heat down to low and cook for about 5 minutes until the eggs are mostly set around the sides. Drag the cooked edges to the middle of the pan, shake the pan slightly and continue cooking for another 3-4 minutes until the eggs are cooked through and set. Remove from the heat and allow to stand for 2 minutes. Slide the frittata onto a chopping board and cut into slices.

Sprinkle with Parmesan shavings and serve with rocket salad and basil pesto.