Preparation

This recipe was born from a happy accident when a dinner party leftover collision resulted in spaghetti marinara meeting okonomiyaki toppings. It shouldn't work, but it absolutely does—the pasta creates structure, the eggs bind it into a cake, and those toppings bring umami fireworks.

Preparation

1. In a large bowl, beat the eggs with Parmesan cheese. Add the leftover pasta and toss until every strand is coated.
2. Fold in the green onions and shredded cabbage. The mixture will seem bulky, but the cabbage will cook down.
3. Heat neutral oil in a large non-stick skillet (10-12 inches) over medium heat. Add the pasta mixture and press it down firmly into an even, compact disk.
4. Cook undisturbed for 8-10 minutes until the bottom is deeply golden and set. You should be able to shake the pan and have the whole thing move as one piece.
5. Place a large plate over the skillet and carefully invert to flip the frittata. Slide it back into the pan to cook the second side for another 6-8 minutes.
6. While it cooks, prepare the toppings: thin the mayonnaise with a tiny bit of water if needed to make it drizzle-able.
7. Transfer the cooked frittata to a cutting board. Drizzle okonomiyaki sauce in horizontal lines, then mayonnaise in perpendicular lines to create a crosshatch pattern.
8. Top with generous bonito flakes (they'll wave from the residual heat), nori strips, and pickled ginger if using.
9. Cut into wedges and serve hot.

Cook's Notes

Literally any leftover pasta works—spaghetti aglio e olio, mac and cheese, penne arrabiata, even Asian noodles. The flavors will blend into something new and wholly satisfying. If your pasta is very saucy, drain off excess sauce before mixing with eggs or the frittata won't set properly.