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Bite-Size Spaghetti Fritattas

May 24, 2010 by Joan Nova in Appetizers, Italian, Pasta | 33 Comments

Don’t you just love when a familiar food is presented in a unique way? I do. I’ve been making these crowd pleasing bite-size fritattas for parties for many years — in fact, I started making these when I was catering parties in NY under “The Pleasure of Your Company”.

Followers of FOODalogue know that I generally don’t follow recipes, even my own. However, there are a few that I’ve relied on and have carried with me every time I moved. Drunken Turkey is one. This is another.

The inspiration for this recipe comes from “The Joy of Pasta” by Joe Famularo + Louise Imperiale, copyright 1983. As you can see, it was presented as a skillet fritatta to serve 4-6 people. I use a similar flavor profile but switched up the execution.  In fact, you can see my post-it notes increasing eggs from 4 to 12 and then back again to 10 and subsequently 8. 

My adaptation produces about 8-dozen fritattas if baked in mini muffin tins.The end result is the circumference of a thumb-forefinger circle, a perfect bite-size appetizer which I serve with 2 sauces: green + red (pesto and marinara or vodka sauce which I used in this preparation).

3 cloves garlic minced
1/3c crumbled bacon
1/2c peas
1 1/2 lbs. mozzarella shredded
8 eggs beaten
1/2c parmigiano reggiano (or locatelli, whatever you use)
1/2c provolone (first time I added this cheese)
1 lb. thin spaghetti

Saute garlic, bacon and peas. Reserve to side.
Crack spaghetti in thirds, boil to al dente and drain.
Mix beaten eggs with cheeses, s+p, and fold in garlic/bacon/pea mixture.
Add drained spaghetti and mix.
Fill greased mini muffin tins.
Bake in 350-375 oven.

Cooking Notes

  1. Be careful with quantity of eggs or it could be too omelet-y. That’s why I’ve reduced # of eggs over the years. You can always add more to the mixture.
  2. You can substitute bacon for ham or any other pork product (about 1/4 lb.).
  3. You can make these in advance and either refrigerate or freeze them in a baggie.
  4. Bring to room temperature and then reheat in oven before saucing.
  5. It’s a good buffet item because they can be served at room temperature.
  6. If you use a larger muffin mold, it makes a lovely first dish or lunch with a salad.

Let me know if you use the recipe and how you like it.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. norma says:

    I remember when you were describing them to me, but the visual is better. I love the way the pasta sticks out… Eres una artista!

  2. Robin Sue says:

    Joan you have my creative juices flowing. These can be varied so many ways to suit whatever needs. What a great idea. I am thinking mini meatballs for tiny spaghetti and mb. You are so clever. Any news on the cooking show yet?

  3. Devaki says:

    Dear Joan – Brilliant!

    What a nice way to eat spaghetti without the mess and visually stunning too. Love the two sauces together.

    Ciao, Devaki @ weavethousandflavors

  4. peter says:

    Great party and appetizer idea. I guess this would take the spaghetti to al dente to the max!

    Love the saffron-like colour against the green pesto.

  5. sippitysup says:

    This is a wonderful appetizer and I love the insight into your cooking process too! Notes can be so helpful and help tell the story of the progression of this terrific recipe. GREG

  6. elra says:

    Oh my goodness Joanne, I really like this idea very much. Such a perfect appetizer. I might consider this for my next summer get together party. Thank you so much.

  7. I love this idea, what a terrific appetizer!

  8. redkathy says:

    now that my dear is a real appetizer! You are a fabulous inspiration Joan.

  9. What a great party/canape idea Joan! I especially love the use of the spaghetti in this!

  10. elly says:

    These look delicious! I just posted a pasta/egg thingy so you know I love the combo, too :) These are perfect for a party.

  11. bunkycooks says:

    I bet these are delicious! What a great idea for an appetizer. I will remember these next time I have a cocktail party!

  12. Maria says:

    I just got done reading Elly’s orzo frittata and then clicked on over here to find these amazing little spaghetti frittatas … those look perfect! I was looking for out of the box finger food to serve up at my daughter’s upcoming birthday and these would be great. Do you think they need to be made just before serving or can they sit at room temp for a while?

    • Joan says:

      You can make them in advance and preheat prior to the party. They also taste if they sit out a while and get to room tempterature.

  13. Jacqueline says:

    Good idea Joan :)

  14. Sommer says:

    What a wonderful and crazy idea! I love the way these look–and the flavors sound amazing!

  15. Joan says:

    I’m glad everyone is enjoying this recipe. They really are delicious and a fun presentation.

    • Emma Gilbert says:

      Just wanted to find out how long do you bake these Bite Size Spaghetti Fritattas. The recipe has no baking time on the recipe site.

      Thank you, Emma
      They sound great!

  16. Joan, I just made some mini spaghetti frittatas the other day using a recipe from a local caterer. They needed some more work and they weren’t nearly as pretty as yours. I like the idea that they can sit out for a while, a big help for a party. Thanks for this recipe. I’ll keep it handy.

  17. cinzia says:

    great idea, joan!
    I will sure try them this summer for a beach party and then let you know all my Italian friends’ impression!
    how funny … an American teaching an Italian how to eat spaghetti!

  18. yum! These look awesome. I make a spaghetti omelet, it’s one of those childhood comfort foods, but I’ve never added anything other than eggs to it. Must try this way.

  19. Marie says:

    I’m making these for my Bunco girls! Love, love, love them! Did you use angel hair?

  20. katie o. says:

    oh holy mother…that looks amazing. i need a plate of those in front of me right now…

  21. dOt says:

    Just found your site…love it! On some school mornings, I mix leftover spaghetti noodles with egg and a little flour and crumbled up bacon and fry this in a spray of Pam in a cast iron skillet. My daughter and I call them noodle pancakes! So crunchy and savory…I love your appetizer idea. Your site is great. Thanks so much for sharing!

  22. Terri says:

    I cannot wait to try these. Found your blog through Marie @ Proud Italian Cook and I’ll be back many times.

  23. Rene says:

    These look great! Will you give us your recipes for the sauces?

  24. Kristin says:

    I made these last night as part of a project, using a regular muffin pan instead. It was delicious, and the noodle mix in the tin cooked up great! HOWEVER, I used maybe a third of the mix in the tins, so I put the remainder into an 8×8 baking pan. I’m going to quarter this recipe and try it again (I filled the tins and plan to use less next time). Thanks for the wonderful idea–my friends and I all loved the flavor!

  25. Diana says:

    I made these today for a party and they were wonderful. I found that it was easier to fill and mold the mixture into the muffin tins if you allow the pasta/egg mixture to cool down a little so the cheese is a little tacky.

  26. Someone I know made these and brought them to a reception yesterday. Wow, what a big hit they were – beautiful and delicious. I’ll be posting these on my blog in the next month.
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  1. […] topped with a little pesto and tomato sauce. A friend named Diana found these on the blog “Foodalogue” and offered them at a recent reception. They were gone quicker than you can say […]

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