A clever and satisfying twist on the classic Italian frittata, this version combines earthy silverbeet (Swiss chard) with leftover spaghetti to create a hearty, cheesy, and golden-crusted dish that’s great hot or cold.
Origin Silverbeet and Spaghetti Frittata
Frittata is a beloved Italian egg-based dish, traditionally made to use up leftovers. This version is inspired by rustic home cooking, where nothing goes to waste—not even yesterday’s pasta. Silverbeet, known for its leafy greens and tender stalks, adds nutrition and a vibrant flavor.
What I Love About This Recipe
It’s cozy, clever, and budget-friendly. I love how the silverbeet softens into the egg mixture, while the spaghetti creates a comforting, carb-rich base. It’s perfect for brunch, packed lunches, or a light dinner—plus, it’s super customizable!
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Silverbeet and Spaghetti Frittata
Course: Recipes4
servings30
minutes40
minutes500
kcalIngredients
6 large eggs
1 cup cooked spaghetti (any variety)
1 bunch silverbeet (Swiss chard), stems removed and leaves chopped
1 small onion, finely chopped
2 cloves garlic, minced
½ cup grated parmesan or cheddar
2 tbsp olive oil
Salt and pepper to taste
Optional: pinch of chili flakes or nutmeg
Directions
- Preheat oven to 180°C (350°F), or use a stovetop-safe method.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add onion and garlic, sauté until soft.
- Add chopped silverbeet and cook until wilted.
- In a large bowl, whisk eggs with salt, pepper, and cheese.
- Add cooked spaghetti and stir to coat evenly.
- Pour egg mixture into the skillet, pressing everything down gently.
- Cook on the stove for 3–4 minutes until the edges start to set.
- Transfer skillet to the oven and bake for 12–15 minutes until golden and set in the middle.
- Let it cool slightly before slicing. Serve warm or cold.
Notes
- You can use kale, spinach, or other greens if silverbeet isn’t available.
- Add herbs like parsley or basil for extra flavor.
- Great with a side salad or tomato relish.