Print

Frittata di Pasta

Frittata di Pasta
Print Recipe

Frittata di Pasta is a classic Italian dish that creatively transforms leftover pasta into a golden, fluffy frittata bursting with rich flavors and satisfying textures. Perfect for a quick dinner or hearty lunch, this recipe combines simple ingredients like eggs, cheese, herbs, and pasta to create a versatile, comforting meal that can be enjoyed hot or at room temperature any time of the year.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked pasta (such as spaghetti, penne, or rigatoni), preferably leftover
  • 4 large eggs
  • 1/2 cup grated Pecorino Romano, Parmesan, or mozzarella cheese
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley or basil, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Add-ins

  • 1/2 cup sautéed vegetables (spinach, mushrooms, zucchini)
  • 1/4 cup cooked pancetta, Italian sausage, or shredded chicken
  • Additional cheese like goat cheese, feta, or provolone for variation
  • Chili flakes or spicy sausage for heat

Instructions

  1. Prepare Your Pasta: Start with cooked pasta, ideally leftover for better texture—if using fresh, cook it al dente, drain thoroughly, and let cool slightly so it doesn’t make the eggs watery.
  2. Whisk Eggs and Cheese: In a large bowl, beat together the eggs, grated cheese, salt, and pepper until smooth and creamy, creating the luscious base for your frittata.
  3. Combine Pasta and Egg Mixture: Add the pasta and chopped herbs to the egg mixture, gently folding everything together so the pasta is evenly coated and surrounded by the eggs. Incorporate any optional add-ins at this stage.
  4. Heat the Pan and Add Olive Oil: Warm a non-stick or cast-iron skillet over medium heat and pour in olive oil to coat the bottom; this helps achieve a crispy, golden crust as it cooks.
  5. Cook the Frittata: Pour the pasta-egg mixture into the pan, pressing down gently to level the surface. Cook on low to medium heat until the edges set and the bottom is nicely browned—about 5 to 7 minutes.
  6. Finish on the Stove or Oven: Carefully flip the frittata to brown the other side, or slide the skillet into a preheated oven at 375°F (190°C) to finish cooking the top if flipping feels tricky.
  7. Rest and Serve: Remove from heat and let the frittata rest for a few minutes to settle before slicing, allowing flavors to meld beautifully.

Notes

  • Make sure the pasta is well drained and preferably dry to avoid a watery egg mixture.
  • Cook the frittata on moderate heat to get a golden crust without burning.
  • Use a good-quality non-stick pan or a well-seasoned cast iron skillet to prevent sticking during flipping.
  • For flipping, use a wide spatula or invert the frittata onto a plate then slide it back into the pan.
  • Let the frittata rest before slicing to maintain its structure and improve flavor.
  • Use gluten-free pasta as an option to make this recipe suitable for gluten-sensitive diets.

Nutrition

Keywords: Frittata di Pasta, leftover pasta recipe, Italian frittata, easy pasta dishes, vegetarian pasta, gluten-free pasta frittata

Find it online: https://ninagourmet.com/frittata-di-pasta/