Italian Frittata di pasta

Italian Frittata di pasta is a classic Neapolitan comfort dish that transforms leftover pasta into a savory, golden-brown cake. It typically combines cooked spaghetti or macaroni with beaten eggs, grated Pecorino Romano or Parmigiano-Reggiano cheese, and often includes small cubes of salami or pancetta. Originating from Naples, it's a beloved example of cucina povera, or 'poor cooking,' where resourceful home cooks created delicious meals from simple, available ingredients.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the pasta and protein from the eggs and cheese, with a moderate to high fat content depending on the cheese and any added meats. A standard serving provides a good source of energy, calcium, and phosphorus, and typically ranges from 350 to 450 calories.

Nutrition breakdown

Calories	320 kcal
Protein	16 g
Carbs	22 g
Fat	19 g
Fiber	2 g
Sugar	3 g
Sodium	580 mg
Potassium	280 mg
Calcium	180 mg
Iron	2.5 mg
Vitamin A	450 IU
Vitamin C	8 mg
Vitamin B12	0.8 mcg
Phosphorus	220 mg
Selenium	15 mcg

Per 1 slice (180 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a testament to Italian frugality and the art of minimizing food waste, turning yesterday's dinner into today's satisfying main course. Nutritionally, it's a complete, balanced meal in a single slice, offering a clever way to incorporate protein and fats into a carbohydrate base for sustained energy.