There’s something about spaghetti for breakfast – or eating the crusts of homemade pizza in the morning for that matter – that remind me of countless carefree summer days living along the coast of Naples. When I was younger, my mother’s best friend and everyday espresso partner taught her how to make use of leftover spaghetti by baking a simple frittata. The following recipe is the perfect example of how southern Italians make something delicious out of a handful of seemingly unimportant surplus ingredients.
Once baked this dish packs well as picnic food. Served cold – wrapped in parchment paper – with a ripe red tomato washed in the salty ocean – is how I remember this rustic Neapolitan frittata at its very best.
Served straight from the oven sprinkled with salt flakes – it makes for a wonderfully simple lunch – even without a view of the Mediterranean.
The crunchy brown curls of the baked spaghetti are the best part by the way . . .