Leftover Frittata by Stefano de Pieri

There won’t be any leftovers from this delicious dish!

Stefano de Pieri celebrity chef, author and restaurateur, welcomes us into his own kitchen this winter to share some simple, down-to-earth, Italian home-cooked meals we can all enjoy. You know those nights when all you have in your fridge are leftovers but you’re craving something filling and delicious? Look no further than Stefano de Pieri’s Leftover Frittata.


The beauty of this dish is its versatility. It can be made with whatever leftover spaghetti you have, no matter what sauce is on it, be it carbonara, bolognese, marinara, pesto or whatever.


Stefano as a celebrated cook and winemaker is a champion of emerging varietals that pair excellently with his traditional Italian cooking. Nothing complicated comes from his kitchen. Good food requires simple, local, fresh ingredients. Paired of course with excellent wine and even better conversation. Discover his namesake wine, made exclusively for Cellarmasters, here.

Leftover Frittata


4 tbsp Extra Virgin Olive Oil, plus a little extra when you add the egg mixture

½ onion, chopped

½ capsicum, chopped

6 eggs

Leftover spaghetti

1 pinch of salt

1 tbsp of cheese (parmesan or any cheese you have in the fridge will work)



1. Pre-heat oven to 180 degrees.

2. Heat olive oil in an oven-proof pan, then cook the onion and capsicum until softened.

3. In a separate bowl add eggs, salt, spaghetti and cheese and mix together.

4. Add a little extra olive oil to the pan then pour in the egg mixture and stir gently.

5. Cook on the stove for a couple of minutes then put it in the oven for about 10 minutes until it’s set in the middle.

6. Remove from the oven, slide onto a plate and cut to serve.


The richness of the eggs requires a wine with zesty acidity like a Fiano or Sauvignon Blanc. Stefano’s Fiano is a great choice. Vibrant fresh lemon and pear on the palate balanced with tight, zippy acids and a long crisp finish.



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