Easy Spaghetti Frittata with Zucchini, Peas, and Mozzarella

This spaghetti frittata is a fresh twist on an Italian classic, inspired by Jamie Oliver. Dried spaghetti cooks right in the pan with zucchini, garlic, and peas before being baked with eggs, Parmesan, fresh mint, and gooey mozzarella. Perfect for an easy weeknight dinner, a family-friendly lunch, or even a make-ahead meal!

This spaghetti frittata, inspired by Jamie Oliver, is one of those recipes that makes you rethink how versatile pasta can be. At least it did for us! Instead of relying on leftovers, you start with dried spaghetti that cooks directly in the pan with zucchini, garlic, and peas, absorbing all their delicious flavors. After being tossed with a mixture of eggs, Parmesan, and fresh mint, the pasta finishes in the oven with ooey, gooey mozzarella for a golden, cheesy finish.

It’s the perfect dish for when you want something hearty but fresh, satisfying but simple. Plus it’s all made in one pan, making cleanup that much easier. Whether served warm for dinner, sliced up for lunch the next day, or even as part of a brunch spread, this frittata is a crowd-pleaser that makes the most of the simplest pantry ingredients.

Why you’ll love this spaghetti frittata

• Easy one-pan meal – Dried pasta cooks right in the pan with the veggies before being finished in the oven. No stack of dishes to wash afterward!
• A fun twist on a classic dish – We love how this recipe reimagines the classic Italian-style pasta frittata.
• Cheesy and hearty – The addition of Parmesan and mozzarella make this frittata rich and satisfying.
• Packed with fiber-rich vegetables – Zucchini, peas, and fresh mint keep it light and flavorful.

Ingredients needed

• 2 medium zucchinis: The vegetable star of the dish! The zucchini adds heartiness and complements the cooked spaghetti and eggs well.
• 4 garlic cloves: Bring aromatic depth and a savory balance to the frittata.
• Extra-virgin olive oil, salt, and ground black pepper: The essential trifecta.
• Frozen peas: Give sweet bursts of flavor that pair perfectly with pasta.
• Dried spaghetti: This recipe serves 4, so measure out 8 oz of spaghetti (about 2 oz per person). The pasta is snapped in half and cooked directly in the pan under boiling water for convenience.
• 8 large eggs: The base that binds everything together.
• Fresh mint: Bright, herbal notes that balance the richness of the cheese and eggs.
• Grated Parmesan and fresh mozzarella: The Parmesan adds a salty, nutty flavor to the egg mixture, while the mozzarella melts into cheesy pockets for extra indulgence.

How to make spaghetti frittata

1. Cook the vegetables

Heat olive oil in a large ovenproof frying pan over medium heat. Add sliced zucchini and cook until lightly golden, about 5-10 minutes. Stir in garlic and cook for 1 more minute.

2. Add the peas + pasta

Add the frozen peas in the same pan with salt and pepper, then add the dried spaghetti (snapped in half to fit the pan). Pour in 2 cups of boiling water and cover the pan with a lid until the spaghetti is cooked and the water has been absorbed, about 8–10 minutes.

3. Prepare the egg mixture

In a large bowl, whisk together the eggs, grated Parmesan, fresh mint, and a pinch of salt and pepper. Toss in the fresh mozzarella.

4. Combine everything and bake

Transfer the cooked spaghetti and vegetables into the egg mixture, mix everything together, and return back into the pan.

5. Bake + serve

Bake in the oven at 425°F for 20 minutes, or until golden, puffed, and cooked through in the center. Let cool for a few minutes before slicing into wedges and enjoy!

Tips + recipe variations

We think this recipe is perfectly delicious as is, but it’s also highly adaptable. Whether you want to add more veggies, switch up the herbs, or toss in some protein, here are a few easy twists.

• Pack with different veggies: Swap the zucchini for bell peppers, spinach, or cherry tomatoes for more color and variety.
• Swap out the herbs: Instead of mint, try fresh basil, parsley, or dill for a different flavor profile.
• Switch up the cheeses: Use ricotta, feta, or provolone in place of mozzarella for unique textures and flavors.
• For meat lovers: Add cooked pancetta, crispy bacon, or diced ham for a heartier option.
• Mediterranean twist: Add black olives, sun-dried tomatoes, and crumbled feta for a Greek-inspired version.
• Protein boost: Toss in canned tuna, cooked chicken, or even chickpeas for added protein.

How to store and reheat

• To store: Store leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Warm slices in the oven at 350°F for 10-12 minutes or in a pan with olive oil over medium-low heat (3-4 minutes per side) to keep the texture tender.
• To make ahead: We recommend baking the frittata the night before for an easy grab-and-go lunch or next-day breakfast.

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