Got leftover spaghetti and a couple of eggs? Then you’re just 15 minutes away from one of the easiest and most satisfying meals you can make. This crispy spaghetti egg pie, sometimes called a spaghetti frittata, turns plain pasta into a golden, cheesy dish that’s crunchy outside and soft inside. It works for brunch, a light lunch, a quick dinner or a family meal when the fridge is running low.

Why This Recipe Works

The magic is in the eggs. When you pour beaten eggs over cooked spaghetti, they coat every strand and bind the pasta together as it cooks. The bottom turns crisp and golden in the pan, while the inside stays tender, almost like a cross between an omelette and a pasta bake. It’s also a smart way to use up leftovers, so nothing goes to waste. Best of all, it needs just a handful of everyday ingredients and one pan.

Crispy Spaghetti Egg Pie Recipe

Serves: 2
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: about 15 minutes

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Ingredients

• 200 g (about 2 cups) cooked spaghetti, cooled or leftover
• 2 large eggs
• 2–3 tbsp grated Parmesan or cheddar cheese
• 1 small onion or 2 spring onions, finely chopped
• 1 garlic clove, minced
• Salt, to taste
• ¼ tsp black pepper
• A pinch of chilli flakes (optional)
• 2 tbsp chopped parsley or coriander
• 1–2 tbsp olive oil or butter

Optional add-ins: chopped tomatoes, spinach, bell peppers, mushrooms, shredded cooked chicken or ham, or a handful of mozzarella.

Instructions

1. Mix the eggs. In a large bowl, beat the eggs with the cheese, salt, black pepper, chilli flakes and herbs.
2. Coat the spaghetti. Add the cooked spaghetti to the bowl and toss well until every strand is coated in egg.
3. Cook the onion. Heat the oil or butter in a non-stick frying pan over medium heat. Add the onion and garlic and sauté for 1–2 minutes until soft.
4. Add the spaghetti. Spread the spaghetti mixture evenly over the onions and press it down gently with a spatula.
5. Crisp the first side. Cook for 5–6 minutes, until the bottom is golden and crispy.
6. Flip. Slide it onto a plate, then turn it back into the pan, uncooked side down. Cook for another 4–5 minutes, until the eggs are fully set.
7. Serve. Slice into wedges and serve hot.

Tips for the Best Results

Use spaghetti that’s slightly cooled or leftover from the day before, as it holds together better than freshly cooked, steaming pasta. Keep the heat at medium, because if it’s too high, the outside will brown before the eggs cook through. A non-stick pan makes flipping much easier, and if you’re nervous about flipping, you can finish the top under a hot grill for 2 to 3 minutes instead. For a richer version, add a layer of mozzarella in the middle so it melts into a gooey centre as it cooks.

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The Bottom Line

With just two eggs and some spaghetti, you can turn simple leftovers into a crispy, cheesy meal that the whole family will enjoy. Whether it’s a lazy Sunday brunch or a busy weeknight dinner, this quick spaghetti egg pie is one recipe worth keeping on repeat.