Silverbeet and Spaghetti Frittata

Name: Silverbeet and Spaghetti Frittata
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 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

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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.

Contents

Origin Silverbeet and Spaghetti Frittata What I Love About This Recipe Silverbeet and Spaghetti Frittata Ingredients Directions Notes

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!

Also Read : Espresso Martini Pie Recipe

Silverbeet and Spaghetti Frittata

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

Ingredients

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.